Buttermilk Pancakes and Vanilla Cream Syrup Recipe

Buttermilk Pancakes:

1. Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.

2. In a large mixing bowl, combine buttermilk, milk, eggs, and melted butter. Stir in dry ingredients.

3. Pour ¼ cup of mixture onto buttered preheated griddle then drop about 8 to 10 blueberries onto the pancake and sprinkle with lightly chopped raspberries.

4. Flip the pancake when bubbles start to appear on the surface and the bottom is golden. Cook opposite side until golden. Repeat the process with the remaining batter.

5. Serve pancakes warm topped with vanilla cream syrup.

Vanilla Cream Syrup:

1. Melt butter in a large saucepan over medium heat. Stir in sugar, cream, buttermilk, and salt. Cook, stirring frequently until mixture begins to boil and sugar has dissolved.

2. Remove from heat and stir in baking soda and vanilla then whisk for about 10 seconds. Serve warm.

3. The syrup can be stored in the refrigerator for up to one week and reheat before serving.