Pancakes with Blueberries
Blueberries add free-radical fighting antioxidants to this delicious weekend breakfast.
Make sure to use natural maple syrup instead of synthetic varieties for best flavor.
For the pancakes: melt half the butter in a pan and let cool. Cut the vanilla bean in half lengthwise and scrape out the seeds. Separate the yolk and white of one of the eggs. Beat the yolk with the remaining eggs, powdered sugar and vanilla mix. Combine the buttermilk, baking soda, melted butter, flour and baking powder, add it to the egg mixture, then add the vanilla seeds, and stir everything until smooth.
Heat the remaining butter in the pan, pour in the batter and cook on low heat for about 12 minutes, or until golden brown. Flip and cook for 5 more minutes. Meanwhile, rinse the blueberries. Arrange the pancakes on plates as desired, drizzle with maple syrup and serve with the blueberries.