Sift the flour, baking powder, salt, and sugar into a large bowl. In a separate bowl, lightly whisk the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture. Let the batter stand for a few minutes.
Heat a frying pan over a medium heat and add a good amount of butter. When melted, add a ladle of batter. When the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1 cm.
Bring the milk, cream, glucose, half of the sugar, and the vanilla seeds to a boil and let it simmer for half an hour.
Mix the yolk and the rest of the sugar and cornstarch very well. Temper the yolk mixture with the boiling cream and then pour onto the remaining mixture.
Keep cooking on a low heat until the mixture reaches 82°C.
Serve the pancakes with warm vanilla sauce, maple syrup, icing sugar and fresh fruit.
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