Simmzy's Beach Eats V-neck In White Recipe

Prep dry ingredients

In a large mixing bowl whisk together the all-purpose flour (2.5 cups), granulated sugar (1/2 cup), baking powder (2 tsp), and salt (1/2 tsp) until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the whole milk (1 1/4 cups), eggs (2), melted unsalted butter (4 tbs), and vanilla extract (1 tsp) until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and fold gently with a spatula or whisk until just combined and no large streaks of flour remain. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes while you make the filling.

Cook blueberries

In a small saucepan over medium heat combine the blueberries (2 cups), granulated sugar (1/4 cup), lemon zest (1 tbs), and lemon juice (2 tbs). Stir frequently until the mixture begins to bubble and release juices, about 3–4 minutes.

Thicken filling

Mix the cornstarch (1 tsp) with the water (1 tbs) to make a slurry. Pour the slurry into the bubbling blueberry mixture and continue to cook, stirring, until the mixture thickens and becomes glossy, about 1–2 minutes. Remove from heat and let cool slightly while you cook the batter.

Heat pan

Heat a large nonstick skillet or griddle over medium-low heat. Add the 1 tablespoon unsalted butter and swirl to coat the surface.

Cook pancakes (or crepe-style)

For pancake-style: Use a 1/4-cup measure and pour batter onto the hot pan to make 8 pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden. For thinner v-neck style (crepe-like): Pour about 1/3 cup batter and tilt the pan to spread thinly; cook 1–1.5 minutes per side until lightly golden.

Assemble servings

Stack pancakes or fold the thin pancakes into a v-neck or folded shape on serving plates. Spoon warm citrus-blueberry filling over each stack or inside each folded pancake so the vibrant filling peeks out like a beachy accent.

Dust & garnish

Sift powdered sugar (2 tbs) over the assembled pancakes. Add optional fresh mint leaves and lemon slices for brightness and a beachy look. Serve immediately while warm.

Storage/Make-ahead

Cooked pancakes can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or toaster. Blueberry filling will keep in the fridge for up to 5 days in a sealed container.