Pancakes with vanilla sauce

Pancakes with Vanilla Sauce – A Weekend Delight

For many of us, weekends are a special time, perfect for spending time with loved ones and indulging in delicious dishes. What could be more enjoyable than waking up to the aroma of fluffy pancakes, accompanied by a fine and creamy vanilla sauce? This recipe for pancakes with vanilla sauce is simple, quick, and will turn any morning into a celebration of flavor.

A Brief History of Pancakes

Pancakes have a fascinating history, being prepared for thousands of years in various corners of the world. From thin and delicate crepes to thicker and fluffier versions, each culture has adapted the available ingredients to create unique versions. In culinary tradition, pancakes are often associated with special moments, whether it’s a brunch with friends or a family breakfast.

Ingredient Details

To achieve the best pancakes, it is essential to use quality ingredients. Here’s what you will need:

For the batter:
- 180 grams of flour (use quality flour, preferably type 650 for a fine texture)
- 1/4 teaspoon salt (salt helps enhance the flavor)
- 60 grams sugar (you can use white or brown sugar for a slightly different flavor)
- 1 packet of vanilla sugar (enhances the aroma)
- 1 teaspoon baking powder (this will make the pancakes fluffy)
- 1/2 teaspoon baking soda (helps the batter rise)
- 2 eggs (use fresh eggs for the best results)
- 470 ml yogurt (you can use natural or Greek yogurt, depending on your preferences)
- 40 ml milk (helps thin the batter, making it easier to manage)
- 20 grams melted butter or oil (adds a touch of richness)

For the vanilla sauce:
- 3 large egg yolks (make sure they are fresh)
- 3 cups milk (about 720 ml, you can use whole milk for a creamier sauce)
- 3/4 cup sugar (adjust the amount to your taste)
- 1 tablespoon (heaping) flour (this will help thicken the sauce)
- 1 packet of bourbon sugar (for an intense vanilla flavor)
- 1 vanilla essence (the best results are obtained with natural essence)

Preparation Time:
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
- Number of servings: 4 servings (or 8 pancakes)

Preparation Steps

Step 1: Preparing the batter for pancakes

1. In a large bowl, combine the flour, salt, sugar, vanilla sugar, baking powder, and baking soda. Mix the dry ingredients well to ensure they are evenly distributed.

2. In another bowl, beat the egg yolks with the yogurt, milk, and melted butter (or oil). Make sure the butter is not too hot, so it doesn’t cook the eggs.

3. Pour the liquid mixture over the dry ingredients and gently mix with a spatula or whisk until the ingredients are well integrated. Don’t worry if there are small lumps – it’s better not to overmix to achieve fluffy pancakes.

4. It is recommended to let the batter rest for 10 to 20 minutes. This step is essential to allow the gluten to relax, resulting in fluffier pancakes.

Step 2: Preparing the vanilla sauce

1. In a saucepan, heat the milk over low heat, being careful not to bring it to a boil.

2. In a bowl, whisk the egg yolks with the sugar (excluding the bourbon sugar) using a wooden spoon until the mixture becomes slightly lighter in color.

3. Add the flour and mix well.

4. Carefully pour the hot milk over the egg yolk mixture, stirring continuously to avoid cooking the eggs.

5. Place the mixture over a double boiler and stir constantly until the sauce thickens. Be careful not to let it boil, or you will end up with a grainy texture.

6. Once you have achieved the desired vanilla sauce, remove it from the heat and add the bourbon sugar and vanilla essence. Mix well.

Step 3: Cooking the pancakes

1. Heat a skillet over low heat and grease it with a paper towel soaked in oil, ensuring it is evenly distributed.

2. Use a ladle to pour the batter into the skillet, forming pancakes of the desired size. Cook each pancake for 2-3 minutes or until bubbles appear on the surface and the edges look dry.

3. Flip the pancake with a spatula and cook the other side for another 2-3 minutes until golden.

4. Repeat the process until the batter is finished.

Serving the pancakes

Pancakes are best served warm! You can place them on a platter and cover them with the freshly made vanilla sauce. Add toppings according to your preferences: fresh fruits, maple syrup, toasted nuts, or even a dollop of whipped cream. Personally, I love to add a few slices of banana and a sprinkle of cinnamon for an extra flavor boost.

Useful Tips

- Make sure all ingredients are at room temperature to achieve a uniform batter consistency.
- If you want a vegan option, you can replace the eggs with a mixture of 1 tablespoon of ground flaxseed with 2 tablespoons of water (let it sit for a few minutes) and the yogurt with plant-based yogurt.
- Experiment with different flavors in the vanilla sauce: add lemon or orange zest for an interesting citrus taste.

Frequently Asked Questions

- Can I use whole wheat flour?
Yes, but the texture may be different; the pancakes will be denser. You can combine whole wheat flour with white flour for a more balanced result.

- How can I store pancakes for later?
Pancakes can be stored in the fridge for 2-3 days in an airtight container. You can reheat them in the microwave or in a skillet over low heat.

- What drinks pair well with these pancakes?
A glass of fresh milk, a fruit smoothie, or a flavored coffee perfectly complements this delicious meal.

Enjoy this recipe for pancakes with vanilla sauce, which will not only delight your taste buds but also bring a smile to the faces of your loved ones! Whether you enjoy them for breakfast or as a dessert, these pancakes are an excellent choice for any occasion. Bon appétit!