4 Delicious Dishes From Sarabeth's To Make For Christmas Breakfast

WHAT YOU'LL NEED 2 large eggs 1 1/4 cup whole milk 1/2 cup low-fat buttermilk 2 tablespoons superfine sugar 1 teaspoon pure vanilla extract 2 cups Basic Pancake Mix 1 tablespoon Clarified Butter or vegetable oil, or as needed Softened unsalted butter, for serving Brown sugar, for serving LET'S GET COOKING In a medium bowl, whisk the eggs until broken. Whisk in the milk, buttermilk, sugar, and vanilla until blended. Place the pancake mix in a large bowl. Make a well in the center and pour in the egg mixture. Stir with a whisk until smooth. Heat a well-seasoned 9-inch crepe pan or nonstick skillet over medium heat. Brush with clarified butter to lightly coat, and wipe off any excess with a clean kitchen or paper towel. Use a 2-inch-diameter ice-cream scoop or dry measuring cup, pour a generous 1/3 cup batter into the pan, tilting the pan from side to side and in a circular motion until the batter coats the bottom. Cook only until the underside of the flap begins to brown lightly, 1 to 2 minutes. Using a spatula, carefully lift the flap and quickly turn it over. Cook until the underside is lightly brown, 1 to 2 minutes. Serve immediately, or keep warm on a half-sheet pan lined with parchment paper in a preheated 200 degree F oven. Repeat with the remaining batter. Serve hot, with softened butter and sprinkled with brown sugar.