Fluffy Blueberry Pancake Dippers
  • 4 TBSP butter, preferably grassfed
  • 2 eggs, preferably pastured
  • 1 tsp vanilla extract
  • ¼ tsp sea salt
  • ¼ cup grade B maple syrup
  • ½ cup plain yogurt, preferably grassfed
  • 2 TBSP collagen peptides (optional)
  • 1 cup flour
  • ½ tsp baking soda
  • ½ cup milk, preferably raw milk
  • ¾ cup organic blueberries
  1. The first step is the most important! In a small sauce pan, melt butter and swirl over the heat for about 3 minutes, or until browned. Remove from heat and set aside. It’s this brown butter that will give your pancakes a deeper, richer flavor.
  2. In a large bowl, whip the eggs, maple syrup, vanilla, salt, and yogurt with a hand mixer or whisk until it roughly doubles in volume and becomes very fluffy. Add in the browned butter, and mix for 30 more seconds.
  3. In a small bowl, sift the flour, baking soda, and collage peptides together. Then gradually pour the flour mixture into the egg mixture, mixing on low or whisking continuously. Gradually add 3 TBSP of milk at a time.
  4. Whisk until lightweight, fluffy, and spoonable. The batter should be spoonable, not tacky like dough. It should pour slowly off a spoon, thick and heavy, like the consistency of greek yogurt.
  5. Lastly, fold in the blueberries.
  6. Heat a large skillet on medium heat. Keep the bottom nicely buttered throughout each batch of pancakes. Drop 3 large spoonfuls of the pancake batter evenly in the skillet, and use the back of the spoon to spread them as thinly as possible. They WILL rise and puff.
  7. Cook on one side until brown and puffy, then flip and brown the other side.
  8. For the dip, whip ½ cup yogurt with 3 TBSP raw honey and ¼ tsp cinnamon. If the dip is too thick, add 1 TBSP or cream or milk until it’s the texture you desire. :)
Recipe by Revived Kitchen at https://www.revivedkitchen.com/2018/01/fluffy-blueberry-pancake-dippers/