Type what you have

Ingredients

• ✓ vanilla extract
• sweetened condensed milk

Instructions

1. 1 Remove label from the can of condensed milk. Place unopened can in a 3 1/2- to 4 1/2-quart slow cooker. Pour water into the slow cooker until the can is completely covered with water. Put lid on the slow cooker.
2. 2 Cook on High for 3 1/2 to 4 1/2 hours, making sure the can is always covered with water. Remove the hot can with tongs; allow to cool until safe to handle, at least 25 minutes. Do not attempt to open the can while it's still hot, as the hot dulce de leche may spit out because of the pressure inside the can.
3. 3 Open the can and pour contents into a lidded bowl. Stir in vanilla extract.

By Chef Bradly

Ingredients

• ✓ vanilla extract
• milk
• sugar
• baking soda

Instructions

1. 1 Bring milk, sugar, and vanilla extract to a boil in a saucepan over high heat. Reduce heat to medium-low, continue cooking, and continuously stirring until milk has thickened and turned a caramel color, about 1 hour or more.
2. 2 Stir in baking soda. Continue cooking until caramelized milk has reached a pudding consistency. Pour manjar into a bowl and cool completely in the refrigerator.

By Makka

Ingredients

• ✓ vanilla extract
• sweetened condensed milk
• sugar
• coconut

Instructions

1. 1 Combine condensed milk, sugar, coconut, and vanilla extract in a large saucepan. Heat over medium-low heat, stirring constantly, until the mixture thickens and becomes a little darker. If you find that the cocada is cooking too quickly, reduce heat to low and continue stirring.
2. 2 Once the mixture has thickened enough and feels heavy on the spoon, remove from heat and place spoonfuls on a piece of parchment paper.
3. 3 Let cool for about 30 minutes (cocada will harden a bit) and transfer to a sealed container.

By Rita

Ingredients

• ✓ vanilla extract
• plantain
• vegetable oil
• cinnamon
• white sugar

Instructions

1. 1 Cut each plantain into two halves and each half into 3 strips.
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Gently lay plantain strips into hot oil; drizzle vanilla over plantains and season with cinnamon. Cover the skillet and cook plantains until browned completely, 5 to 7 minutes per side. Drain plantains on a paper towel-lined plate; sprinkle sugar over plantains.

By andrea

Ingredients

• ✓ vanilla extract
• sugar
• sweetened condensed milk
• milk
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Prepare a bain-marie, or water bath, by filling a 9-inch heat-proof container with water.
3. 3 Melt sugar in a nonstick pan over medium-low heat, stirring constantly until melted, 7 to 10 minutes; be careful to keep it from burning. Pour sugar into a flan mold, coating the sides to ensure that the egg/milk mixture in the next step will not touch the container.
4. 4 Pour sweetened condensed milk into a bowl. Fill the empty can with milk and add to the bowl; stir in eggs and vanilla extract. Blend well. Fold mixture with a spatula or tap against the counter to remove air bubbles.
5. 5 Pour milk mixture into the slightly cooled flan mold. Put the lid on and place inside the water bath; don't let the water go over the rim.
6. 6 Bake the quesillo in the bain-marie in the preheated oven for 45 minutes. Pry lid open with a knife carefully; continue baking until set, about 15 minutes more.
7. 7 Let quesillo cool to room temperature, at least 25 minutes; refrigerate 8 hours to overnight. Slide a knife around the edges of the mold to loosen and invert onto a plate.

By imgoingbananas

Ingredients

• ✓ vanilla extract
• evaporated milk
• papaya
• white sugar
• cinnamon
• ice cube

Instructions

1. 1 Blend milk, papaya, sugar, vanilla extract, and cinnamon together in a blender until smooth; add ice and blend until slushy.

By Mommy1b2g

Ingredients

• ✓ vanilla extract
• water
• white rice
• cinnamon stick
• soy milk
• sugar

Instructions

1. 1 Place 2 cups water and 1 ⅓ cups rice in a blender; pulse until rice is roughly ground. Add 3 cups water and cinnamon sticks to the blender; blend until cinnamon sticks are broken into pieces. Pour rice mixture into a large pitcher.
2. 2 Place remaining 5 cups water and remaining 1 ⅓ cups rice in the blender; blend until rice is roughly ground. Add to the pitcher.
3. 3 Cover the pitcher; refrigerate, 4 hours to overnight.
4. 4 Strain mixture through a sieve into another pitcher or bowl; discard solids.
5. 5 Stir soy milk, sugar, and vanilla extract into mixture; chill until ready to serve.

By Vanessa Megan

Ingredients

• ✓ vanilla extract
• sweetened condensed milk
• evaporated milk
• egg yolk
• egg white
• confectioners' sugar
• cinnamon

Instructions

1. 1 Whisk together sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
2. 2 Whip egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving.

By fran from chile

Ingredients

• ✓ vanilla extract
• white sugar
• water
• milk
• sugar
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make caramel: Combine sugar and water in a heavy saucepan over medium heat. Cook, stirring constantly, until golden brown, 5 to 10 minutes. Pour into a 9x5-inch glass baking dish, completely coating the bottom.
3. 3 Make custard: Combine milk, sugar, beaten eggs, and vanilla in a large bowl; beat with an electric mixer until well mixed. Pour into a fine mesh strainer over caramelized sugar in the dish.
4. 4 Bake in the preheated oven until custard is set but still slightly jiggly in the center, 45 to 55 minutes. Remove from the oven and let cool completely, 15 to 20 minutes. Place in the refrigerator until completely chilled and set, 6 hours to overnight.
5. 5 To serve, slide a knife along the edges of the baking dish to loosen custard. Place a plate or platter on top of the dish and carefully and quickly invert. Remove the baking dish and serve.

By Yoly

Ingredients

• ✓ vanilla extract
• milk
• white sugar
• sucralose sweetener
• baking soda
• water
• salt

Instructions

1. 1 Combine milk, sugar, sweetener, and vanilla in the biggest pot you have. Place over medium heat and stir until sugar dissolves. Increase heat and bring to a rolling boil.
2. 2 As soon as it boils, combine water and baking soda in a small bowl and stir to dissolve; don't worry if it doesn't dissolve completely.
3. 3 Remove pot from the stove and place in the sink. Add baking soda mixture and stir vigorously as milk will expand rapidly-be prepared! When the mixture returns to its original volume, return the pot to the stove and bring to a very brisk simmer. It may concern you that it will scorch, but it should be practically boiling. Cook, checking and stirring occasionally, until it turns a deep golden brown, about 1 hour.
4. 4 After the mixture has turned dark caramel in color, check it more frequently. The longer you cook it after the color change, the thicker it will be. For a consistency similar to caramel, cook for another 15 minutes. For a thicker, spreadable consistency, cook for another 20 to 25 minutes. For a candy-like consistency, cook it even longer. Just remember that it will thicken up tremendously after cooling.
5. 5 Once you're ready, pour the caramel into a plastic container with a lid, or pour into jars. It can be kept without refrigeration, but with refrigeration it is good for many weeks.

By skylar

Ingredients

• ✓ vanilla extract
• egg
• sweetened condensed milk
• evaporated milk
• coconut milk
• milk
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.
3. 3 In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.
4. 4 Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.
5. 5 To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.

By Viveca DelGiorno

Ingredients

• ✓ vanilla extract
• water
• white sugar
• anise seed
• egg yolk
• rum
• sweetened condensed milk
• evaporated milk

Instructions

1. 1 Bring water, sugar, and anise seeds to a boil in a saucepan; lower heat to medium-low. Simmer until thick and syrupy, about 10 more minutes. Remove from heat and pour through a strainer to separate the seeds out; set syrup aside to cool slightly.
2. 2 Beat eggs yolks in a large bowl until light yellow; add rum, condensed milk, evaporated milk, and vanilla extract. Stir in syrup mixture until mixture is smooth. Pour into decorative bottles and seal tightly. Refrigerate for at least 6 hours before drinking, the longer the better.

By celestrin

Ingredients

• ✓ vanilla extract
• quinoa
• water
• apple juice
• raisin
• lemon juice
• cinnamon
• salt

Instructions

1. 1 Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
2. 2 Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

By Allrecipes Member

Ingredients

• ✓ vanilla extract
• all-purpose flour
• baking powder
• butter
• white sugar
• egg
• milk
• almond extract

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Lightly grease and flour a 9- or 10-inch Bundt pan. Sift flour and baking powder together into a bowl.
2. 2 Use a spatula to cream butter and sugar together by hand until light and fluffy. Add eggs all at once and mix well. Mix in flour mixture and 1 cup milk; batter will be doughy. Mix in remaining 1 cup milk along with vanilla and almond extracts. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven for 1 hour. Reduce the heat to 350 degrees F (175 degrees C) and continue baking for 15 more minutes.

By Bernadette Beekman

Ingredients

• ✓ vanilla extract
• evaporated milk
• egg yolk
• cream of coconut
• sweetened condensed milk
• white rum
• water
• cinnamon
• clove

Instructions

1. 1 Combine evaporated milk and egg yolks in the top of a double boiler over simmering water. Cook over medium heat, stirring constantly, until mixture coats the back of a spoon and reaches a temperature of 160 degrees F (71 degrees C).
2. 2 Transfer mixture to a blender. Add cream of coconut, sweetened condensed milk, rum, water, vanilla, cinnamon, and cloves; blend until well combined, about 30 seconds.
3. 3 Pour into a sterilized glass bottle and refrigerate. Serve over ice, if desired.

By Brandy

Ingredients

• ✓ vanilla extract
• all-purpose flour
• confectioners' sugar
• cornstarch
• salt
• butter
• white sugar
• dulce de leche
• confectioners' sugar

Instructions

1. 1 Mix flour, 1/2 cup confectioners' sugar, cornstarch, and salt together in a bowl.
2. 2 Beat butter with an electric mixer in a separate bowl until soft and fluffy. Mix in white sugar and vanilla until well combined.
3. 3 Add dry ingredients to wet ingredients in 3 batches, beating until just blended after each addition. Divide dough in half, roll each half into a log, and refrigerate until firm, about 2 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Slice dough logs into forty-eight 1/4-inch-thick cookies and place onto ungreased baking sheets.
6. 6 Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
7. 7 Remove from the oven and let cool for 1 minute on the baking sheet. Transfer cookies to wire racks to cool completely, 25 to 30 minutes.
8. 8 Use a knife to generously spread dulce de leche onto 1/2 of the cooled cookies. Sandwich remaining cookies on top and place onto a serving tray.
9. 9 Lightly dust finished cookies with remaining confectioners' sugar.

By vegchef

Ingredients

• ✓ vanilla extract
• all-purpose flour
• sugar
• baking powder
• salt
• butter
• egg
• milk
• almond extract
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3. 3 Bake for 20 minutes in the preheated oven, or until golden brown.

By peep

Ingredients

• ✓ vanilla extract
• water
• short grain rice
• lime peel
• water
• cinnamon stick
• anise seed
• evaporated milk
• condensed milk
• salt
• raisin

Instructions

1. 1 Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
2. 2 While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
3. 3 After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
4. 4 If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

By gator10

Ingredients

• ✓ vanilla extract
• milk
• egg yolk
• sugar
• cornstarch
• all-purpose flour
• cinnamon stick
• raisin
• butter
• cinnamon

Instructions

1. 1 Blend milk, egg yolks, sugar, cornstarch, and flour together in a blender until smooth. Pour milk mixture into a large pot over medium heat; add cinnamon stick and stir with a large wooden spoon. Stir raisins, vanilla extract, and butter into milk mixture; whisk mixture until thickened and smooth, 10 to 15 minutes.
2. 2 Ladle pudding into bowls and top with ground cinnamon.

By andrea

Ingredients

• ✓ vanilla extract
• clove
• cinnamon stick
• water
• milk
• instant coffee granule
• sugar
• pisco
• white rum
• brandy
• lightly-flavored liquor

Instructions

1. 1 Gently simmer the cloves and cinnamon sticks in water until reduced by half, about 30 minutes. Add 1 cup of milk, and heat to a simmer, then stir in and dissolve the coffee and sugar.
2. 2 Strain the coffee mixture into the remaining cold milk, and discard the cloves and cinnamon sticks. Stir in the vanilla extract and pisco. Store in the refrigerator.

By Wonder Wanda

Ingredients

• ✓ vanilla extract
• cornstarch
• all-purpose baking flour
• baking powder
• baking soda
• butter
• white sugar
• egg yolk
• lemon zest
• dulce de leche
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Whisk cornstarch, flour, baking powder, and baking soda together in a large bowl; set aside.
3. 3 Beat butter and sugar together in a separate bowl with an electric mixer until light and fluffy. Whisk in egg yolks, one at a time, until well combined, adding lemon zest and vanilla extract with last yolk. Fold into flour mixture with a spoon, mixing until dough holds together and forms a ball. Wrap in plastic wrap; refrigerate for 30 to 60 minutes.
4. 4 Roll dough out to about ¼-inch thickness; cut with a small round cookie cutter and place on the prepared baking sheets.
5. 5 Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer immediately to cool on a wire rack.
6. 6 Spread flat underside of 1 cookie with 1 teaspoon dulce de leche. Sandwich together with another cookie until filling comes out on the sides; roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.

By Fioa

Ingredients

• ✓ vanilla extract
• all-purpose flour
• instant coffee powder
• salt
• baking soda
• baking powder
• brown sugar
• white sugar
• shortening
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
2. 2 Whisk flour, coffee powder, salt, baking soda, and baking powder together in a bowl.
3. 3 Combine brown sugar, white sugar, shortening, egg, milk, and vanilla in a large bowl; beat with an electric mixer until fluffy. Gradually mix in flour mixture until thoroughly combined.
4. 4 Shape dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Use a fork to flatten balls to a thickness of 1/8 inch.
5. 5 Bake in the preheated oven, switching racks halfway through, until lightly browned, 8 to 10 minutes.
6. 6 Remove from the oven and transfer to wire racks to cool.

By Patty

Ingredients

• ✓ vanilla extract
• egg
• evaporated milk
• coconut milk
• sweetened condensed milk
• dark rum
• white sugar
• butter
• raisin
• nutmeg
• cinnamon
• bread

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat eggs in a large bowl until frothy. Add evaporated milk, coconut milk, sweetened condensed milk, rum, sugar, melted butter, raisins, vanilla, nutmeg, and cinnamon to eggs in the bowl; mix well. Fold in bread. Pour mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until browned and edges are beginning to look dry, about 1 hour.

By Monique Jeffery

Ingredients

• ✓ vanilla extract
• cornstarch
• all-purpose flour
• baking powder
• baking soda
• butter
• white sugar
• egg yolk
• lemon zest
• vanilla rum
• lemon extract
• dulce de leche
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Whisk cornstarch, flour, baking powder, and baking soda together; set aside.
3. 3 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 2 egg yolks, one at a time, beating well after each addition; beat in third yolk along with lemon zest, vanilla rum, vanilla extract, and lemon extract. Gently fold in cornstarch mixture with a spoon, making a crumbly dough, until cohesive enough; press into a ball. Wrap dough in plastic wrap; chill 30 to 60 minutes.
4. 4 Roll dough out, using as little flour as possible, until about ¼-inch thick. (The dough will have an unusual consistency.) Cut dough using a small round cookie cutter. Continue pressing dough together, rolling, and cutting until all dough is used. Place cookies spaced ½-inch apart onto the prepared cookie sheets.
5. 5 Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer cookies immediately to a wire rack to cool.
6. 6 Spread 1 teaspoon dulce de leche onto underside of 1 cooled cookie; sandwich with second cookie until caramel oozes out sides. Roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.

By Christina-Chrisi Marvasi

Ingredients

• ✓ vanilla extract
• vegetable oil
• white sugar
• white sugar
• cream cheese
• egg
• parmesan cheese
• salt
• milk
• milk
• white sugar
• graham cracker crumb
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C). Coat insides of four 5 1/2-ounce ramekins with oil.
2. 2 Melt 1/2 cup plus 2 tablespoons sugar in a skillet over medium heat without stirring; swirl the skillet occasionally until sugar caramelizes to an amber color. Quickly pour caramel into each prepared ramekin to cover the bottoms. Place ramekins in a large baking dish.
3. 3 Whisk cream cheese, eggs, Parmesan cheese, vanilla extract, and salt together in a bowl until smooth.
4. 4 Heat milk in a small saucepan until almost simmering; stir in 1/2 cup sugar until dissolved. Stir into cream cheese mixture until custard combined.
5. 5 Spoon custard mixture into the prepared ramekins. Carefully add enough hot water to the roasting pan to come halfway up the sides of the ramekins.
6. 6 Bake in the preheated oven until custard is just barely set, 45 to 60 minutes. Custard should jiggle as one mass, when shaken. Remove ramekins from the baking dish; cool to room temperature, about 20 minutes.
7. 7 Combine graham cracker crumbs and melted butter in a bowl; sprinkle over each flan. Refrigerate until fully chilled, at least 2 hours.
8. 8 Run a knife along edges of chilled flans; invert onto plates. Drizzle any remaining caramel on top.

By John Mitzewich

Ingredients

• ✓ vanilla extract
• white sugar
• butter
• cornstarch
• all-purpose flour
• egg
• pisco
• baking powder
• water
• confectioners' sugar
• sweetened condensed milk
• evaporated milk
• brown sugar
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
3. 3 Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out.
4. 4 Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork.
5. 5 Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
6. 6 Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes.
7. 7 Pour confectioners' sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners' sugar.

By Kara Marie Cormier

Ingredients

• ✓ vanilla extract
• all-purpose flour
• whole wheat pastry flour
• salt
• baking powder
• egg
• white sugar
• sucanat
• grapeseed oil
• half-and-half
• rum extract
• lime
• spearmint
• blueberry
• turbinado sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside.
2. 2 Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By wisweetp

Ingredients

• ✓ vanilla extract
• greek yogurt
• confectioners sugar

Instructions

1. 1 Whisk together yogurt, vanilla extract, and confectioners' sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.

By brasicana

Ingredients

• ✓ vanilla extract
• sugar
• water

Instructions

1. 1 Combine sugar and water in a saucepan and bring to a rolling boil over medium heat. Cook and stir until sugar has dissolved, 1 to 2 minutes.
2. 2 Remove from heat and stir in vanilla extract. Let syrup cool.

By Abby

Ingredients

• ✓ vanilla extract
• banana
• egg

Instructions

1. 1 Mix banana and egg together in a bowl until no lumps remain. Add vanilla extract to the batter.
2. 2 Heat a greased skillet or griddle over medium heat. Pour batter into the pan. Cook until bubbles appear, about 1 minute. Flip and cook until golden, about 1 minute more.

By peace9420