Cooper’s Pancake Sandwiches

Ingredients
1 cup all-purpose flour
2 teaspoons coconut sugar or refined sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk, at room temperature
3 tablespoons coconut oil
1 large egg

Instructions
1. In a large mixing bowl, thoroughly mix together all ingredients with a whisk. 
3. Heat a lightly oiled griddle over medium heat (I use coconut oil). For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
4. Cook until bubbles form on the surface, 2-3 minutes; turn and cook until golden brown, 2 minutes longer. Repeat with remaining batter; serve right away or keep warm in oven at 200 degrees and covered with aluminum foil.
5. Assemble sandwiches with ingredients of your choosing: bananas, strawberries, blueberries, peanut butter, apples, pears peaches, Nutella, almond butter, cream cheese, bacon, sausages….the possibilities are endless!

Blueberry Buckle

Reprinted with permission from Cooper Boone

Ingredients:

4 tablespoons unsalted butter cut into 4 pieces, 8 tablespoons melted and cooled

1 ½  cups sugar

3 teaspoons grated lemon zest

4 cups blueberries

1 ½ cup all purpose flour

3 teaspoons baking powder

3/4 teaspoon salt

1 ½ cups whole milk

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Instructions:

1. Place oven rack in middle position. Heat oven to 350 degrees. Place 4 tablespoons cut-up butter in baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.

2. In food processor, pulse 1⁄4 cup sugar and lemon zest.

3.  Roughly mash blueberries in bowl and set aside.

4. Combine flour, 11⁄4 cups sugar, baking powder, and salt in large bowl. Whisk in milk and 8 tablespoons melted, cooled butter until smooth. Remove from oven, transfer to wire rack, and pour batter into prepared pan.

5. Dollop mashed blueberry mixture unevenly (in random clumps) over batter. Evenly sprinkle lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking. Let buckle cool 30 minutes. Serve warm.