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Creamy Vanilla Breakfast Pancakes

Name: Creamy Vanilla Breakfast Pancakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup unbleached all-purpose flour; 1/2 teaspoon vanilla extract; 1 tablespoon unsalted butter, melted; 1 tablespoon sugar; 2 tablespoons sugar; 1 pinch salt; 1 cup fresh blueberries; 2 eggs; 1.5 cups milk; softened butter for cooking

Indulge in these delightfully thin and buttery pancakes to start off your morning. Made with unbleached all-purpose flour, eggs, milk, and a hint of vanilla, these delicacies are a cinch to whip up and supremely satisfying. We've also introduced a sweet blueberry sauce to drizzle over, turning your ...

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35 min

TOTAL TIME

499

CALORIES

$1.01

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Ingredients

MAIN

4 SERVINGS

1 cup unbleached all purpose flour

1/2 tsp vanilla extract

1 tbsp unsalted butter

BLUEBERRY SAUCE

1 cup fresh blueberries

Directions

MAIN

10 min

PREP TIME

25 min

COOK TIME

35 min

TOTAL TIME

In a bowl, combine the flour, sugar, and salt.

Mix in the eggs, one at a time, followed by 1/2 cup of the milk and the vanilla extract, ensuring the mixture is smooth and lump-free.

Gradually add the remaining milk, stirring constantly until a thin batter forms.

Gently whisk in the melted butter.

Preheat a 9-inch non-stick skillet over medium heat and brush it lightly with softened butter.

For each pancake, pour a ladle full of batter into the center of the skillet, swirling it to evenly cover the base.

Cook until the batter looks set on the top (about 1-2 minutes), then carefully flip the pancake using a spatula and cook for an additional 20 seconds.

Transfer the cooked pancake to a warm plate and repeat the process with the remaining batter.

BLUEBERRY SAUCE

In a small saucepan, combine the blueberries and sugar.

Simmer over low heat for 10-15 minutes, until softened and syrupy.

Drizzle the warm blueberry sauce over the pancakes before serving.