2 cups milk, soured with 2 tablespoons apple cider vinegar
Butter (as needed)
Instructions
Peel and chop apple. Peel pomegranate. Set aside
Combine dry ingredients together in a large bowl. Sour the milk with vinegar and add to pancake batter. Add beaten eggs. Stir just until combined – batter can still be lumpy.
Turn stove on to medium heat and melt butter. Drop pancakes onto pan and add fruit on top.
Once the batter becomes bubbly, flip the pancakes. Cook until golden brown.
Serve with maple syrup and additional fresh fruit.