Pancake Cereal

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
  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.
Calories460
Serving Size 286g
67g
Total Carbohydrate
14g
Protein
14g
Total Fat
Allergens
Milk

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