the best vanilla and amber rum pancakes recipe

1. Cut the vanilla bean in 2, scrape out the seeds, and place them in a saucepan with the milk

2. Heat the milk without boiling, add the butter and let it cool, the vanilla will then blend in and dissolve nicely

3. Beat the eggs and the sugar, then add the pinch of salt

4. Add this mixture to the flour gradually, then the milk mixture and the butter, while whisking well

5. Add a 1 mL. of rum or orange flower water

6. Check the texture of the dough, if it is too thick, add a little bit of milk.

7. Heat your pan and put a small lump of butter before cooking each pancake.