![]() Our pure vanilla extracts are crafted from hand-selected, high-quality vanilla beans grown all around the world. Whether you’ve never heard of vanilla paste or even if you’ve baked with it a few times, we are here to help break down the key differences so you can become a vanilla guru, just like us! However, there are some essential differences between vanilla extract and paste that every baker should learn so you can get the most out of every dessert you whip up. We introduced our Madagascar Bourbon Pure Vanilla Bean Paste over 30 years ago and since then, it has become one of our customers’ favorite products.ĭon’t get us wrong – pure vanilla extract still deserves a prominent spot in every baker’s pantry due to the rich, complex flavor it holds, as well its flavor-enhancing properties. Chefs and home bakers alike have come to love the convenience of vanilla bean paste over scraping whole vanilla beans when flavoring cakes, cookies, ice creams and many other dishes. Vanilla bean paste is a viscous, sweet ingredient that combines the best qualities of pure vanilla extract and vanilla pods. Recently, a new form of vanilla has taken the baking world by storm, and for good reason. To make a handy shake ‘n pour bottle like pictured above, you’ll need a 1.5L/1.5Qt+ bottle to leave enough headroom for the required liquids + shaking.When to Use Vanilla Bean Paste and Pure Vanilla Extractįor many bakers, the joy of creating recipes from scratch is finding the best ingredients and including them in treats made for friends and loved ones. Just measure out the dry ingredients and pop them in a ziplock bag, jar or airtight container, then when you want to make fresh pancakes, just add the wet ingredients! Homemade pancakes aren’t complicated to make, but sometimes it’s that much more appealing if there’s a ready made mix in the cupboard, just like the ones you can buy at the store! Ice cream – add a scoop onto a stack and drizzle with maple syrup, chocolate sauce, caramel sauce. Lemon curd, fruit compotes and sauces – like blueberry sauce (try the one in this Blueberry Cheesecake), Strawberry Sauce (use the one in this Strawberry Cheesecake) or try the warm apple topping in this Apple French Toastįresh fruit – chop it, pile over pancakes with cream! Sinfully rich sauces – like caramel sauce, chocolate sauce, butterscotch sauce, peanut sauce, anything! Strawberries and cream! Pictured below – layer it up like a cake, sandwiching the pancakes with whipped cream and sliced strawberries, then finish with a dusting of icing sugar / powdered sugar Lemon and sugar – one of my favourites! Light sprinkle of sugar and a squeeze of lemon Maple syrup alternatives – honey, golden syrup and other sweet syrups suitable for eating raw ![]() Pancakes Toppings – what to put on pancakes You only need baking soda for an extra fluff boost when you have add ins in pancakes, like Blueberry Pancakes, because it weighs the batter down.Īnd of course TOPPINGS! Why limit yourself to just butter and maple syrup? See below for all sorts of ideas! No buttermilk, no baking soda / bi carb, no yoghurt. Load up on toppings!Īny day starting with homemade pancakes is a GREAT day! It doesn’t matter if they come out wonky or with a splotchy surface instead of being a beautiful, even golden brown – after all, they’ll get smothered in toppings.īut they should be soft and fluffy. Homemade pancakes shouldn’t be complicated. ![]() You deserve freshly made homemade pancakes for breakfast tomorrow! Simple, soft, fluffy pancakes, an essential that everyone should know. ![]()
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