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.
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 vanilla bean
1 1/2 cups low-fat buttermilk
2 large eggs, lightly beaten
How to Make It
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.
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.
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).