Ingredients:

Pancakes

2 Cups                Buttermilk made with a2 Milk™ 3.25% Homogenized (see below)

2                          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

Buttermilk

2 Cups                a2 Milk™ 3.25% Homogenized

¼ Cup                 Fresh lemon juice

Suggested Sweet and Savory Toppings

                             Maple syrup

                             Peanut butter

                            Chocolate chips

                             Jam

                             Sprinkles

                             Hard-boiled eggs (halved)

                            Crispy Bacon, chopped to 1-inch

                            Homemade Ricotta Cheese

                             Almonds

                             Olives

                             Fresh Herbs

                             Fresh Berries

Directions:

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 2-inch hearts or rounds. Once the batter forms bubbles throughout, flip to brown the other side.

Serve the pancakes on a platter with sweet and savoury toppings.