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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