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"Griddle Art!"

 

Ingredients

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  • 3 cups of cake flour

  • 3 tablespoons of sugar

  • 3 tablespoons of baking powder

  • ½ teaspoon of salt

  • 2 cups of milk

  • 2 eggs, lightly beaten

  • 1 tablespoon of vanilla

  • 4 tablespoons of Challenge Butter, melted

  • Assorted food coloring (note-if using any red or pink coloring, use the “no-taste” variety)

  • Strawberry slices-optional

 

Directions

  • Mix together flour, sugar, baking powder and salt in large bowl.

  • Mix together milk, eggs, and vanilla in a separate bowl.

  • Add wet ingredients to dry ingredients, stirring very gently until just combined.

  • Add butter to the batter. Stir in more milk if needed for thinning. The pancakes should easily come out of a squeeze bottle.

  • Divide batter into three bowls. Color each bowl with desired food colors.

  • Using a spoon or funnel, transfer batter into squeeze bottles.

  • Squeeze designs out onto a well-greased griddle.

  • Cook over medium-low heat until bubbles appear Flip, and continue cooking until cooked through.

  • To create heart cakes, slice strawberries into thin slices. Cut a triangle out on the top section to create a heart shape.

  • Place on grill and trace around strawberry with batter to create the perfect heart shaped pancake.

  • Serve Griddle Art Pancakes with Homemade Buttery Maple Syrup or with Strawberry Honey Butter.

Strawberry Honey Butter

Ingredients

  • 2 sticks of softened Challenge Butter-I love using the European Style Butter for this recipe

  • 2-4 tablespoons of honey

  • ½ cup of diced fresh strawberries

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Directions

  1. Mix all ingredients together in a bowl.

  2. Serve with Griddle Art Pancakes.

  3. Refrigerated until needed, best used the same day.

  4. ​

Homemade Buttery Maple Syrup

Ingredients

  • 4 tablespoons of Challenge Butter

  • 1 cup of brown sugar

  • ½ cup of granulated sugar

  • 1 cup of water

  • 1 teaspoon of maple flavoring-optional

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Directions

  1. In a medium saucepan, combine all ingredients.

  2. Bring mixture to boil. Reduce temperature to create a gentle boil, and cook for 4-5 minutes.

  3. Remove from heat and cool slightly.

  4. Stir in Maple flavoring if desired.

  5. Serve warm with pancakes!

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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