Vanilla Bean Pancakes with Lavender Blueberry Sauce

Greetings, Mystic Meows!

A very happy 2021 to you! Starting off the new year and my first blog entry for it with a very tempting, sexy, and easy take on those yummy, fluffy, circles of decadence we call pancakes! Making the batter for them yourself is way easier than most would think and with just a few simple ingredients, you’ll have the makings of an amazing, and elevated breakfast, brunch, or even dinner in no time! With Valentines Day right around the corner and with most of the world hunkering down, this is a great way to say “I love you” or at least how much you love pancakes, on that day or any day of the year! 😛

Blueberry pancakes are one of my favorite ways to enjoy them. But rather than adding the blueberries to the pancake batter, sometimes I prefer to make a sauce or syrup out of them instead, which then lends itself to be used in other applications ( if there’s any left, of course ) such as Bellini’s, martini’s, teas and lemonade, on top of oatmeal or yogurt… Ice cream, English muffins, mixed in with cream cheese or on top of cottage cheese… You get my drift!

With the addition of lavender to the blueberry sauce, it creates a beautifully floral taste and scent experience. The two pair so well together, and combined with the vanilla essence in the pancakes, it’s just a freaking flavor bomb of goodness that will whisk you away to the happy place we all deserve to dwell in. The following recipes are tried and true. The pancake recipe is a great one and produces thick and fluffy cakes that are not too dense and surprisingly light and airy. The sauce itself is also very easy to put together and the sweetness of it is entirely up to you. And no worries if you don’t have any lavender on hand… The sauce will still be just as delicious on it’s own, but you could add a bit of cinnamon to it if you fancy. Ok… here we go! MEOW!

Vanilla Bean Pancakes with Lavender Blueberry Sauce

For the sauce :

1 pint of fresh or frozen blueberries

1/4 cup of cane sugar or sweetener of choice

1 tsp. dried lavender

1/4 c. of water

  1. In a small saucepan or pot, add the blueberries, sugar and water and simmer on a medium low flame. Once you have a rolling simmer, allow the mixture to cook for 5 to 10 minutes, stirring gently on occasion.
  2. Taste and adjust for sweetness, and once you have a nice syrup like consistency, turn off the heat, and add in the lavender, stir, and let steep and cool until room temperature. Set aside. The sauce will thicken as it sets. If you find it to be too thick, add a smidge of water. If too thin, place back on the stove and reduce the sauce, but keep a close eye on it so it won’t burn!

Vanilla Bean Pancakes -Makes 8 to 12 depending on how you portion the batter

2 c. all purpose flour

1/4 c. sugar or preferred sweetener

1 T. plus 1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp.salt

2 c. milk

2 t. vanilla extract ( I added fresh scraped vanilla beans to mine cause I’m bougie )

1 extra large or jumbo egg

  1. In a bowl or mixer, add all of the dry ingredients and gently stir them all together until well combined. In a stand mixer or with a whisk by hand, add in the milk, egg, and vanilla and mix until you have a somewhat smooth consistency with little to no lumps. The batter should be fairly thick, but still drip from a spoon or spatula with ease. Let the batter rest for at least 10 minutes before cooking.

Now… I’m going to assume that we all know how to cook a freaking pancake, but allow me to add a few pro tips. AHEM! First… As with anything, the better quality the ingredients are, the better the end results will be so let me just say that when I cook pancakes I use butter. I use butter a lot in all of my cooking and I can’t stress enough how important it is to use a high quality butter in your own cooking… or at least the best you can afford cause I know butter can be rather pricey. However, one of my favorite brands is called Darigold. It has a delicious butter flavor and is widely used in professional kitchens. Use your favorite, of course, but make sure you use butter!

Second, make sure the pan or griddle you use is preheated but not too hot. You don’t want the pancake to cook too fast or burn on the outside and impart a smokiness that just ain’t it, meow! Start off with a medium low flame and adjust as you cook each one. The first one might take the longest to cook as the pan heats through, then the ones after that might cook slightly faster since the pan is good and hot, so you may have to lower and raise the heat throughout cooking.

Look at that golden brown goodness!
Thick and fluffy… just like me! 😜

So then… you plate up your thick stack of cakes and spoon that yummy sauce right on top of them and you should have something that looks a little like this…

Say, WHAT???

And then you dig in and enjoy!!!

The money shot!

And there you have it. See how easy it is? It’s amazing what a few simple ingredients can produce when you put them together, aye? I hope you meows give this recipe a try and let me know how it turns out! The sauce recipe works well with strawberries too! It’s such a lovely dish and a nice way to turn something basic into something extraordinary with just a few additions and creativity. Breakfast can be eaten any time of the day or night in my book! Well… until we eat again. Happy cooking!

Cheers, hugs, and meows!

xo Nikki 🖤✨🔮

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