Vanilla Pancakes: An Update & Favorite Version of a Breakfast Classic.

Freshly made pancakes transport you back to a sleepy morning. They’re those puffy, flaky disks that people eat for breakfast in hundreds of countries, and they’re easy to make because they’re easy. Added with a vanilla pudding topping to this old favorite, the humble pancake becomes something to cheer about. That is the power of pancakes and vanilla. Here’s then why this combo is culinary heaven.

Did You Know?

A Brief History of Pancakes
Have you read that pancakes are one of the oldest foods on the planet? We have pancake meals mapped in the record of human populations stretching back over 30,000 years. Pancakes would have been grain mixed with rock in water and fried on charred rocks.

Even “pancake” came to English in the 15th century but can be found everywhere. Deep-scoop pancakes in France are crêpes, blini in Russia, spongey injera is food, and potty in Ethiopia. Pancakes in the US tend to be filled up and covered in syrup—the colonial practice.

Vanilla pancakes, however, do just that: with a punch of nutty, sweet taste that turns a breakfast favorite into an art form.

The Allure of Vanilla

Vanilla is not just a flavoring agent; it’s an incredibly sinful ingredient with a history. Vanilla comes from Mexico and is produced from the pods of the Vanilla planifolia orchid. Aztecs planted vanilla for ceremonial cacao tea.

Vanilla, which was introduced to Europe in the 17th century, was instantly luxurious. Vanilla is grown in tropical climates, and Madagascar produces the majority of the vanilla on Earth.

Vanilla tastes like sweet-flower-creamy milk. Put it in pancakes for a spicy flavor to go with the buttery filling. It’s then converted into a rich vanilla pudding sauce that just tastes phenomenal piled on top of dinner.

The Science of the Great Pancake — and Why You Can’t Get More Awesome.
Why are pancakes fluffy? The secret is leavening agents like baking powder and baking soda. These gases generate carbon dioxide when they become liquid, get heated, and explode the batter.

It is also a matter of ingredient symmetry. Too much flour turns pancakes sticky, too little squishy disks. Milk and eggs give it hydration and sturdiness; butter melts in to give it heft and the golden brown tops we all love.

The vanilla in the batter does two things: it keeps the batter sweet and makes a freshly made pancake taste savory.

Vanilla Pudding Topping: A Game-Changer
‘Pancakes are good, but vanilla pudding, you’re going to dessert. This pudding is extremely thick, which counteracts the fluffy pancakes, and its sweetness takes away from the meatiness of the batter.

What Makes Vanilla Pudding Special?

Smooth Taste: Milk & instant pudding mix is a rich and generous topping that’s dense but light.
Flexible Slack: You can switch out the sugar to tailor the sweetness to each individual.
Temperature effect: The addition of just a pinch of chilli powder to the pudding and a warm plate of pancakes has an amazing temperature effect that is a highlight of the meal.
Pour a bit of fresh fruit and a little caramel sauce or cinnamon on top of the pudding for an extra treat.

Facts About Pancakes and Vanilla… Fun Facts about Pancakes and Vanilla…

The Ancient Pancake Origin: The very first pancake to be mentioned in any language comes from ancient Greece pronounced “genius” and served with honey.
Shrove Tuesday: The pancakes are the festival of Shrove Tuesday in most countries (which is the day prior to Lent, when you can have a feast).
Vanilla’s Price: Vanilla is the most expensive spice in the world (only beaten by saffron), as the orchid flowers are hand-pollinated.
Pancake Races: Runners in Olney, England, run on Shrove Tuesday for a pancake race where they run and make the pancakes in a frying pan.
How to Make Vanilla Pancakes at Home.
Whip up vanilla pancakes with pudding filling; it’s fancy and super easy. The secret is to wait and just enjoy it:

Make Sure It’s Quality: Good eggs, good vanilla extract, real butter…it doesn’t matter.
Wait for the Batter to Slurp: Let the pancake batter rest for 5–10 minutes before you start to cook it so the flour soaks and the leavenings come out.
Heat at the Correct Temperature: Cook on medium heat so the pancakes do not burn and it’s done evenly. —You can try with a small test pancake to see how hot you are.
Finish the Pudding: Whip the vanilla pudding until smooth and lumpy.
Prep is everything: Layer your pancakes on top of each other, fill with pudding, and top with fruit, powdered sugar, or whipped cream for an Instagrammable finishing touch.

What’s the Best Baking Thing In The World: Vanilla Pancakes?

We all have too many pancakes: we all have lazy weekends, family breakfasts, birthday parties. A vanilla pudding glaze is good for this reminiscence, but it’s new and innovative.

Share your favorite fillings or tricks in the comments!

Pancakes with Vanilla Topping

Recipe by AdminCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

275

kcal

We have home-made pancakes and you can get them with vanilla pudding! : Easy and quick breakfast or brunch dish with fluffy pancakes made at home and vanilla pudding sauce.

Ingredients

• 1 cup all-purpose flour

• One tablespoon sugar

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• One large egg

• 1 cup milk

• Two tbsp warm butter (and some more to fry)

• Ingredients for Vanilla Pudding Topping:

• 2 cups milk

Directions

• Heating the Milk:
  You will get 34 cups of milk when you boil 2 cups of milk in a small pot.
• Adding the Pudding:
  Reverse the milk after it’s hot, then add instant vanilla pudding. Add it in until the pudding sets.
• Adding Sugar:
  Add some sugar and mix.
• Cooling:
  Store pudding in the fridge for a few minutes.
• Serving:
  Prepare the pancakes and vanilla pudding in a warm manner. Slurp some fruit or ice cream.