My all-time favourite breakfast dish. It’s called Vanilla Bean Pancakes topped with Cranberry Sauce. I love to cook pancakes. Usually when I made this amazing dish. I will try to change some of the ingredients and the sauce. Hope you try this amazing recipe.
Vanilla Bean Pancakes Recipe
Ingredients:
- 1 Cup Self-Rising Flour
- 1 Teaspoon of Baking Powder
- 1 Egg
- 1 Cup of Milk
- 1 Vanilla Pod
- 1 Tablespoon of Caster Sugar
- A pinch of Salt
- Sunflower Oil for frying
- A small knob of Unsalted Butter for frying
For the Cranberry Sauce:
- 1 Cup of Cranberries
- 1/2 Cup of Grade A Organic Maple Syrup or Raw Honey
- 1/2 Cup of Water
- Zest of 1 Medium Lemon
- 1/4 Cup of Lemon Juice
Methods:
1. Sift the self-rising flour, baking powder, salt and sugar into a large bowl and mix together. Make a well in the middle and crack the egg straight into the center. Gradually, add milk and scrape out the seeds from the vanilla pod. Whisk until smooth. Cover the bowl and set aside at room temperature.
2. For the cranberry sauce, combine the cranberries, maple syrup, lemon zest and lemon juice in a saucepan. Switch on the gas stove to medium heat until bubbling. Pour in the water. Then reduce heat to medium-low. Stir occasionally, until the cranberries popped. The mixture should be thickened, about 5 to 10 minutes. Let it cool to room temperature, stir occasionally to prevent a skin forming.
3. Use and heat a non-stick frying pan over a medium heat. Pour sunflower oil and spread the oil around. Add a small knob of butter. Once the butter has melted, use a 1/4 measuring cup for each pancake. Shape them into a round disc in the pan. Cook for 1 – 2 minutes on each side until golden and fluffy.
4. Serve immediately with cranberry sauce, crushed almond and frozen cranberries.
If you make this recipe, snap a photo and post it on Facebook or Instagram. Don’t forget to hashtag it at #burnedstoves. We love to see your amazing creations.
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