Blueberry apple infused pancakes

Blueberry apple infused pancakes


1 full apple

2 cups whole milk

2 cups all-purpose flour 2 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon baking soda 1/2 teaspoon table salt

1 large egg

3 tablespoons of infused butter cooled slightly

1 cup fresh or frozen blueberries non stick spray . (step by step)


  • To soften apples enough so you can mash them up into a applesauce consistency.
  • Rinse and peel the apple then remove core. Once peeled, chop the apple in small bite sized pieces. Place the pieces in a saucepan with a little water mixed in. Make sure to keep the saucepan at low to medium heat.

  • Mix your wet ingredients
  • In a medium sized bowl place your mashed apple and your milk together, then whisk well.

  • Mix your dry ingredients
  • In another bowl whisk together your flour, sugar, baking powder, baking soda and salt.

  • Mix both mixtures together
  • Make a well in the center of your dry ingredients; pour in apple/milk mixture and whisk gently until formed together ( it's ok to have clumps, don't over mix ) when everything is whisked, mix in your fresh or frozen blueberries.

  • Place the batter into the pan
  • Grab another saucepan, spray with non stick cooking spray and place on low heat. Gradually raise the heat as you see fit. For consistency, when placing the batter, make use of an ice cream scooper.

  • Enjoy!
  • That’s it, you now have great golden brown pancakes infused to perfection. To accurately dose every serving, make sure to use tCheck

    Mint Pesto

    Mint Pesto
    serving size: 2 tbsp
    number of servings: 8


    • 1 small bunch Italian parsley (1-1/2 oz.) – tough stems removed
    • 8 sprigs fresh mint – leaves removed from stems
    • 1/4 tsp. fennel seeds – coarsely ground with mortar and pestle
    • 1/4 tsp. orange zest (use microplane grater)
    • 2 Tbs. pine nuts
    • 1/4 tsp. sea salt Freshly ground black pepper to taste
    • 1/4 cup un-infused Extra Virgin Olive Oil
    • 1/4 cup infused Extra Virgin Olive Oil


    Chop it all up and mix

    Chillin' Chimichurri Steak Sauce

    Chillin' Chimichurri Steak Sauce
    The steak sauce to end all steak sauces! 


    1/2 cup red wine vinegar
    1 teaspoon kosher salt plus more to taste
    4 garlic cloves, thinly sliced or minced
    1 shallot, finely chopped
    1 Fresno chile or red jalapeño, finely chopped (optional)
    1/2 cup (1 bunch) minced fresh cilantro
    1/2 cup (1 bunch) minced fresh flat-leaf parsley
    2 tablespoons finely chopped fresh oregano
    3/4 cup infused extra-virgin olive oil

    Serving size: 2 Tablespoons
    # of Servings:  16