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
Ingredients
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3
large eggs
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1/2 cup
whole milk
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1 teaspoon
vanilla extract
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1/2 cup
sprouted wheat flour or organic all-purpose flour
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1/2 teaspoon
salt
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1/8 teaspoon
cinnamon
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2 tablespoons
melted butter
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1/2 cup
blueberries, frozen or fresh
Directions
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Preheat oven to 425 F (218 C). Butter a 12-inch cast iron skillet.
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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.
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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.
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