- Difficulty
- Easy
- Preparation
- 10 min
- Cooking time
- 20 min
- Servings
- 4
- 2 cups
- Buttermilk made with a2 Milk® 2% Reduced Fat (see below)
- 2
- Large eggs
- 1 tsp
- Vanilla extract
- 3 Tbsp
- Unsalted butter, melted
- 2 Cups
- All-purpose flour
- 2 Tbsp
- Cane sugar
- 1 ½ tsp
- Baking powder
- 1 ½ tsp
- Baking soda
- 1 tsp
- Kosher salt
- 1 Cup
- Fresh blueberries, for garnish
Ingredients - Buttermilk
- 2 Cups
- a2 Milk® 2% Reduced Fat
- ¼ Cup
- Fresh lemon juice
- To make the buttermilk, whisk together the milk and the lemon juice. Allow the mixture to thicken for 20 minutes.
- In a mixing bowl, whisk together the prepared buttermilk, eggs and vanilla before stirring in the melted butter.
- Separately, whisk together the flour, sugar, baking powder, soda and salt.
- Incorporate the wet and dry ingredients in a blender. Check for a slightly thin consistency, adding a splash of milk if needed.
- Pour the batter into a squeeze bottle with a standard tip and place a large non-stick skillet over medium heat. Use butter or cooking spray in the pan as needed to avoid sticking.
- Working in batches, squeeze the batter in the pan to make 1-inch rounds. Note: for uniform rounds, hold the tip of the bottle about ¼ inch over the top of the pan. Keeping the tip in the center, squeeze gently until the batter forms a round.
- Once the batter forms bubbles throughout, flip to brown the other side.
- Serve the pancakes in a bowl with a2 Milk® 2% Reduced Fat and fresh berries as desired.
Calories460
Serving Size 286g
67g
Total Carbohydrate14g
Protein14g
Total FatNutrition Facts +
Allergens
Milk