All right dads (and kids!) time to shine on Mother’s Day with this awesome and awesomely easy lemon vanilla bean pancake recipe. Mom is going to be shocked at the deliciousness her mouth is about to encounter and she will never, ever guess you started with a mix and made the syrup from scratch! It’s going to bring tears to her eyes, both the flavors and the amount of effort she thinks you put into this lovely breakfast. I’ve created an easy to follow slide show to guide you on your path to culinary excellence and brownie points with the mom of the house.
Lemon Vanilla Bean Pancakes With Blueberry Syrup
Pancake mix (follow the directions for a batch. Tader Joe’s buttermilk calls for 1 3/4 cups)
liquid that the mix calls for (Trader Joe’s buttermilk calls for 1 cup water and 1 egg)
1 tablespoon sugar
dash of cinnamon
zest of half a lemon
1 vanilla bean (must have)
1 teaspoon vanilla
butter for griddle
1 cup frozen blueberries
3 tablespoons sugar
Place blueberries and sugar into small sauce pan and heat over low. In a bowl at the pancake mix, cinnamon, vanilla bean seeds, lemon zest and sugar. Stir. Whisk together the wet ingredients called for on the box and add a teaspoon of vanilla. Pour into the dry ingredients and whisk until smooth and all lumps are gone. Heat griddle over medium and add butter. Check the blueberry syrup and turn heat all the way down or off if it is boiling. When butter sizzles pour on batter into desired shapes and sizes. Fllip when edges begin to dry and bubble start to pop. Cook for another minute or two, then remove. Stack on place and drizzle with syrup and serve. Don’t forgot to do the dishes!
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