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Author Notes: One of the reasons I like this "pancake" is because is calls for less flower and more eggs than regular pancakes. It's a fun way to get some eggs into your diet.
I have used both sprouted wheat and white flour for this recipe - both work well. Of course the sprouted flour will be less light and airy, but I'm willing to compromise a bit for the added nutrients.
Adapted from a recipe from Always With Butter —Erica Lea | Buttered Side Up
cup whole milk
teaspoon vanilla extract
cup sprouted wheat flour or organic all-purpose flour
tablespoons melted butter
cup blueberries, frozen or fresh
- Preheat oven to 425 F (218 C). Butter a 12-inch cast iron skillet.
- Put the eggs, milk, and vanilla extract into a blender and blend until smooth (you can also do this in a bowl with a whisk). Sift in the flour, salt, and cinnamon; blend until smooth. Add the butter and blend.
- Pour the batter into the prepared skillet. Sprinkle the blueberries on top. Bake at 425 for 15 minutes. Lower the oven temperature to 325 and bake for an additional 5-10 minutes, or until golden brown. Serve hot with lots of butter and a drizzle of maple syrup or a sprinkle of powdered sugar.