Good Morning, Sunshine! These light and fluffy buttermilk pancakes will perk up your senses and warm your belly with organic goodness.
In a medium mixing bowl, sift flour with baking powder and sea salt. Set aside.
Combine eggs, melted unsalted butter, milk and honey in a bowl. Whisk in the powdered buttermilk blend until smooth and creamy.
Lightly brush a nonstick skillet with butter and place over medium heat. Ladle 1/4 cup of the batter into the skillet, spreading it out a bit; cook until the pancake is golden and small bubbles form on the top, about 40 seconds. Flip and continue cooking until golden, about 40 seconds. Repeat with the remaining batter, adding more yummy Organic Valley butter as needed to the pan.
Serve the pancakes while they are warm with maple syrup or your favorite jam. For a special treat, top with homemade Organic Valley whipped cream and fresh berries!
To keep pancakes warm, loosely cover with foil and place in a 200°F oven. Makes about 10 4-inch pancakes to serve 4 or 5.