Fluffy Shrub Pancakes
Do you ever sit down to yet another bowl of cornflakes and wish that your day was starting with a little more pizzazz? Well, look no further for your breakfast or brunch inspiration! Fluffy Shrub Pancakes are deceptively healthy. These flapjacks are fluffy, flavorful, and fun - the shrub acts as a buttermilk substitute so they get extra pillowy. Plus, our shrub has tons of digestive health benefits, so don’t be hesitant in piling up a stack. We like to top ours with fresh, organic blueberries from Skagit, a couple glugs of maple syrup, and just a sprinkle of cinnamon.
3/4 cup milk
2 tbsp. shrub (try Blueberry and Lemon)
2 tbsp. melted butter
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Combine milk and shrub. Let stand for 5 minutes to thicken. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add egg and butter to the milk and shrub and whisk. Pour the flour mixture into the wet ingredients and mix until the lumps are gone. Heat a large skillet over medium -low heat and coat with butter. Drop spoonfuls of batter onto skillet, and cook until dark golden brown on the surface. Flip with a spatula, and cook until golden on the other side.
Drizzle with as much maple syrup and shrub as your heart desires, and top with fresh berries and whipped cream.