Scrambled Pancakes with Berries

Directions

1. 1

   Preheat your Blackstone griddle to medium-low heat (about 325°F).

2. 2

   In a large bowl, prepare the pancake batter according to the package instructions, adding the milk and eggs as directed. Stir in the vanilla extract.

3. 3

   Place the butter directly on the griddle and allow it to melt completely, spreading it evenly across the surface.

4. 4

   Pour the batter onto the griddle. Let it cook slightly on the bottom, then use spatulas to begin scrambling it into bite-sized pieces.

5. 5

   Continue cooking and breaking apart the pancakes, allowing the butter to soak in and create golden edges.

6. 6

   Drizzle a small amount of oil onto the griddle and continue scrambling until the pieces are golden brown and lightly crispy on the outside, while remaining soft inside.

7. 7

   Remove from the griddle and transfer to a serving platter.

8. 8

   Top with strawberries and blueberries. Drizzle with La Lechera, dust with powdered sugar, and finish with whipped cream.

9. 9

   Serve immediately while warm.