You may also like
Categories:Viewed: 35 - Published at: a year ago
Ingredients
- 2 cups all purpose flour
- 1/4 cup unbleached cane sugar
- 1 teaspoon fine sea salt
- 1-1/2 tablespoons baking powder
- 1 large cage-free egg
- 2 cups whole organic milk
- 2 tablespoons unsalted butter (plus more for the griddle)
- a few handfuls of wild, local blueberries (fresh or frozen)
Method
- Heat a small light colored fry pan over medium-high heat. Once pan is hot add 2 tablespoons butter and cook until milk solids turn light brown and the butter has a nutty aroma. Remove from heat and set aside to cool.
- Mix the dry ingredients well with a fork and set aside. Beat egg and add milk, vanilla, butter and mix until combined. Make a well in the center of the dry ingredients mixture. Slowly pour the liquid ingredients mixture into the well, gently mixing as you pour, using a fork. Do not over-mix... batter should be thick and lumpy.
- Keep prepared pancakes on a wire rack over a cookie sheet in a low oven while you're making the preceding batches. This helps them stay fluffy and warm. Serve with warm maple syrup or your favorite topping.
