Pancake cereal

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 juicce

1. To make the buttermilk, whisk together the milk and the lemon juice. Allow the mixture to thicken for 20 minutes.
2. In a mixing bowl, whisk together the prepared buttermilk, eggs and vanilla before stirring in the melted butter.
3. Separately, whisk together the flour, sugar, baking powder, soda and salt.
4. Incorporate the wet and dry ingredients in a blender. Check for a slightly thin consistency, adding a splash of milk if needed.
5. 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.
6. 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.
7. Once the batter forms bubbles throughout, flip to brown the other side.
8. Serve the pancakes in a bowl with a2 Milk® 2% Reduced Fat and fresh berries as desired.