a note from a family that loves breakfast

The girls have been busy at the creamery prepping for the Easter order. We feel like we were just hosting Christmas at the Creamery, how is it already Easter?

If you saw on social media, we recently welcomed two Highlanders to our farmstead, Garth & Jelly. They gave us(Casey) a run for our money when we transported them here but they're settling in nicely. We can't wait for you to meet them when you visit the creamery this spring.

Speaking of spring, the weather here in the Midwest has been playing its usual game of up and down, just like how I feel as a mom to three boys. As soon as I sit down, someone needs me to get up! Thankfully, Casey takes care of breakfast on our weekend mornings. Our family loves his fluffy pancakes, made with our Cows & Co. yogurt. They’re one of those recipes we hope the boys will always remember when they’re older and think of home. Or maybe they’ll be famous with them and their friends in their teenage years. We’re sure these will become a favorite in your house too.

-xo, maartje

Casey's Fluffy Pancakes

Ingredients

2 C. Dakota Maid all-purpose flour
1 T. American Crystal granulated sugar
2 tsp. baking soda
1 T. baking powder
Pinch of salt
3 eggs, beaten. Sourced from your favorite flock.
2 C. Cows & Co Plain Yogurt
1/2 C. avocado oil or melted butter

Instructions
In the bowl of a mixer, whisk together the dry ingredients: flour, sugar, baking soda, baking powder and salt. Use a spatula to scrape the bottom and sides of the bowl and mix again. This will eliminate baking soda clumping.

In a separate bowl, whisk together the eggs, yogurt and avocado oil.

Add the wet ingredients into the dry ingredients and mix until just combined. Use a spatula to scrape the bottom and sides of the bowl and briefly mix again. Do not over mix. The batter should be lumpy. Use batter immediately. The key to fluffy pancakes is not to let the batter rest.

Heat a griddle or skillet over medium heat. Coat griddle with butter or avocado oil and wipe away with a paper towel. Using a 1/4 measuring cup or large spoon to portion batter on the griddle. Be sure to leave space between portions. Cook until the edges are set and bottom sides are golden brown. Flip. Continue to cook on the other side until golden brown.

Stack them high and serve with butter and maple syrup. Or your favorite pancake toppings.

Enjoy!