Vanilla sugar pancakes

Soft vanilla pancakes, easy to make again and again for breakfast or brunch.

Lightly sweetened pancakes, served piping hot, with a clean vanilla note from the first bite to the last.

Ingredients

Batter

  • 200 g flour
  • 2 tsp baking powder
  • 1 pinch fine salt
  • 1 egg
  • 25 cl milk
  • 30 g melted butter
  • 1 tsp Bourbon vanilla extract

Finishing

  • 1 to 2 tbsp Bourbon vanilla sugar
  • 0.5 Bourbon vanilla bean, optional, for the seeds when plating

Method

  1. Mix the dry base (3 min)
    Combine flour, baking powder and salt without overworking, to keep the pancakes tender.
  2. Build the vanilla batter (4 min)
    Whisk the egg, milk, melted butter and vanilla extract, then pour over the dry mix. Stir just enough to erase the pockets of flour.
  3. Let it relax (5 min)
    Let the batter rest a few minutes for a more even texture when cooking.
  4. Cook and finish with vanilla sugar (12 min)
    Cook in small ladlefuls on a lightly greased pan. Sprinkle with vanilla sugar and a few seeds before serving hot.

Why we love it

Vanilla naturally finds its place in a simple morning batter that is light and quick to repeat.

Mistakes to avoid

Do not overwhisk and do not cook over too high a heat, or the pancakes dry out before they are cooked through.

Serving and variations

Add fresh fruit or salted butter, but keep the finish light to let the vanilla come through.

Tips

  • Batter: A batter that is still slightly lumpy gives softer pancakes.
  • Serving: Serve right away to keep the contrast between golden edges and a soft center.

Recommended Vanille Désiré products

The vanilla sugar sets the finish, the extract secures consistency and the bean allows a more signature version when you want to go upscale.

FAQ

Can the extract be replaced with a bean?
Yes, count about half a bean for this quantity of batter.
Can the batter be made in advance?
Yes, but not too far ahead: make it within the hour to keep a good rise.

Sources