Scrambled Pancakes

Directions

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

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

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

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. Remove from the griddle and transfer to a serving platter.

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

9. Serve immediately while warm.