Herb-Infused Pancakes
Fluffy pancakes with gentle notes of herbs in the melted butter. Great with maple syrup or fruit.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 ¼ cups milk
- 1 large egg
- 2 tbsp melted herb-infused butter (plus more for the griddle)
Instructions
- Whisk dry ingredients; whisk milk, egg, and melted herb-infused butter.
- Combine until just mixed; rest 5 minutes.
- Cook on a greased griddle over medium heat until bubbles form; flip and cook until done.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Refrigerate up to 3 days or freeze stacked pancakes up to 2 months.