Ingredients
Vanilla Sauce
- 1 vanilla bean
- 300ml milk (1 and 1/4 cup)
- 3 egg yolks
- 80g sugar (1/3 cup)
- 150ml heavy cream (2/3 cups)
- 10g cornstarch (1 tablespoon)
Pancakes
Dry
- 200g flour (2 cups)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 50g granulated sugar (1/4 cup)
Wet
- 2 large eggs
- seeds of 1 vanilla bean
- 375ml buttermilk (1 and 1/2 cups), plus 2 extra tablespoons
- 2 tablespoons butter, melted
Additional
- 250g fresh blueberries (8.8oz)
- butter or coconut oil for the pan
Instructions
Vanilla Sauce
- Slice the vanilla bean open and scrape out the seeds. Put the seeds, pod and milk into a saucepan and bring to a boil, stirring frequently.
- In the the meantime mix the yolks, sugar, heavy cream and cornstarch together until smooth.
- Once the milk is boiling, take out the vanilla pod and slowly add in the egg mixture, stirring constantly. Continue to cook it on medium high until it starts to thicken, stirring constantly. Let it cool a bit while making the pancakes.
Pancakes
- In a medium bowl, mix dry ingredients with a whisk until well combined.
- In a large bowl, mix wet ingredients with a whisk until well combined.
- Pour the dry ingredients over the wet and stir gently until no flour specs remain, being careful not to overmix. Then gently fold in the blueberries.
- Heat butter or oil in a frying pan and when hot add 2 tablespoons of batter for each pancake. Fry until golden brown on each side. You may need to press them down slightly with a spatula since they will rise a lot.
Notes
If you have any leftovers, store them in an airtight container in the fridge and reheat them in the microwave the next day. They’ll still taste great!
As for the vanilla sauce, store any leftovers in the fridge for up to 4 days. Tip: For a quicker breakfast, make the sauce a day ahead.