Pancake Ingredients:

● 1.5 cups milk

● 1 egg
● 2 cups all-purpose flour
● 1/4 cup granulated sugar
● 1 tsp salt
● 1/4 tsp baking soda
● 1 Tbsp baking powder
● 2 Tbsp melted butter
● 1 cup Blueberries

Pancake Instructions:

● In a small bowl, whisk together egg and milk.

● In a separate bowl, whisk and combine all-purpose flour with granulated

sugar, salt, baking soda, and baking powder.

● Mix the dry ingredients with the wet ingredients and add blueberries while
constantly whisking.

● While whisking add in melted unsalted butter. Whisk until combined.

● Preheat a nonstick pan over medium. Spray with spray oil or unsalted
butter.

● Once hot spoon ¼” dollops of the pancake batter. Cook for 2-3 minutes or
until golden brown on the bottom.

● Flip and cook for an additional 2-3 minutes. Repeat with the rest of the
batter.

● Top with butter and drizzle with maple syrup to serve.

Omelet Recipe:
 ● 4 large eggs
● 1 tablespoon butter
● ¼ cup diced smoked ham (optional)
● 2 tablespoons diced onion
● 3 tablespoons diced green and red bell pepper
● salt and freshly ground black pepper to taste
● ⅓ cup of cheddar chesse

Instructions:

Step 1: Beat eggs until just combined; do not over-beat.

Step 2: Melt butter in a skillet over high heat. Add ham, onion, and bell
peppers. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir
over medium-high heat until onions start to soften and ham begins to
caramelize, about 5 minutes.

Step 3: Reduce heat to medium-low and pour in the eggs. Mix briefly with a
spatula while shaking the pan to ensure ingredients are evenly distributed.
Quickly run the spatula along the edges of the omelet.

Step 4: Sprinkle Cheddar cheese over the omelet. Cook, shaking the pan
occasionally, until the top is still wet but not runny, about 5 minutes. Fold
omelet in half with your spatula and transfer to a plate.