BLUEBERRY WREATH RECIPES

Steps:

• Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
• Add vanilla extract.
• With mixer on low, slowly add in confectioners' sugar, milk, and salt; frequently scrape sides and bottom of bowl.
• Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)
• If frosting is too thick to spread, gradually beat in additional milk.
• Store in refrigerator up to 2 weeks. Rewhip before using.

Steps:

• Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
• Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
• Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.