- 1 cup pancake mix (the “just add water” kind)
- 1 vanilla bean
- 1/2 tsp vanilla extract
- 1 1/2 tsp lemon zest (or the zest from a half a lemon, you can use the whole lemon, it’s up to you)
- 1/4 tsp cinnamon
- water (how much or how little is totally up to you)
- maple syrup
- Heat your electric griddle to the highest setting. If you’re using a skillet, set the heat to medium.
- In a bowl, whisk together the pancake mix, cinnamon and lemon zest.
- Take one vanilla bean and split it down the middle with a small, sharp knife. Use the back edge of the knife to scrape the beans out in one smooth stroke motion. vanilla beans are a little sticky so take your time with this if it’s your first time working w/ them. A tip: don’t throw away the scraped up stalk because you can flavor stuff with it, such as liquors and sugars, etc.
- Add the water and vanilla extract and mix until all the ingredients come together. Don’t over mix because it will toughen your pancakes, and you want light, fluffy pancakes, right?
- Take 1 stick of butter, and peel back the paper about an inch. Draw a circle on your hot griddle and immediately pour the pancake batter on top of it. This gives the pancakes a beautiful golden, buttery color and flavor. I like this method better than just adding butter to the pan because you end up wasting butter and it starts to burn.
- Repeat this with every pancake and flip each pancake when you see bubbles. About 2 to 3 minutes. Try to resist the urge to flip it again and again. Unless of course you like a rubbery ass pancake, don’t over-handle them. Once they’re flipped on their other side, allow it to cook an additional minute or two and bring to a plate.
- Stack, add a little more butter if you’re about that Paula Deen life, and drizzle warm maple syrup on top and control your emotions because these are THAT good 😉