Wild Blueberry Pancake
- 4 large eggs
- 1/2 cup buttermilk
- 1 cup all purpose flour
- 1/4 cup pure maple syrup
- 1/4 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tbsp oil
- 1 1/2 cup frozen or fresh wild blueberries
Preheat your 10-inch frying pan.
Mix the first six ingredients, eggs through sea salt.
Add your oil to a 10 inch pan.
Pour batter into hot skillet and scatter with one cup of wild blueberries.
Set aside remaining berries to defrost, if necessary.
Cook the pancake, flipping it once.
Top with remaining blueberries and generous dollop of pure maple syrup.