Yield
6 servings (serving size: 2 pancakes)

Here's a gift that will give a boost to anyone on a busy winter morning. Prepare through storing the mix in an airtight container, and package with a recipe card in a basket or decorative box that also contains buttermilk, eggs, and the Maple-Blueberry Syrup. The vanilla bean gives fragrance to the pancakes; the flavor intensifies the longer the bean remains in the mix. Tell your friends to reuse the bean by drying it and tossing it into their sugar canister.

How to Make It

Step 1

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, and salt, stirring with a whisk; add the vanilla bean. Store in an airtight container for at least 2 days. Remove bean, and reserve for another use.

Step 2

Combine buttermilk and eggs in a large bowl, stirring with a whisk. Add flour mixture to buttermilk mixture, stirring with a whisk until well combined.

Step 3

Heat a nonstick griddle or large nonstick skillet coated with cooking spray over medium heat. Spoon a scant 1/4 cup batter per pancake onto griddle. Turn pancakes when tops are covered with bubbles and edges look cooked (about 3 minutes).

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