BLUEBERRY PANCAKES

• 2 c AP flour
• 3 tbsp white sugar
• 3 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 2 c whole buttermilk
• 2 eggs
• 1 tsp vanilla bean paste
• 4 tbsp melted butter
• 1 c fresh blueberries

CARAMELIZED PEACHES

• 2 peaches, pitted and sliced into wedges
• 2 tbsp butter
• 2 tbsp vanilla sugar
• quick squeeze of 1/2 lemon
• pinch of ground
• pinch of sea salt

To make the caramelized peaches:

1. Melt butter and sugar in a skillet over medium high heat.
2. Stir in peaches, vanilla sugar, cinnamon, and sea salt and cook for approximately 5 minutes.
3. Quickly squeeze 1/2 lemon over top and allow the mixture to reduce a bit - approximately 1 minute.
4. Remove from heat.

To Make the Pancakes:

1. Preheat a nonstick electric griddle over medium high heat.
2. Mix the dry ingredients in one bowl.
3. Mix the wet ingredients in another bowl.
4. Add the wet into the dry ingredients and stir until incorporated.
5. Stir in blueberries.
6. Using a large cookie scoop, portion out the batter onto the grill.
7. Reduce heat to medium low and cook until bubbles start to form on the top and pop, approximately 3 minutes.
8. Flip the pancakes and cook until the bottoms are golden brown, approximately 2-3 minutes.
9. Transfer to a plate and serve with peaches, butter, and maple syrup.