by mariaraynal
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mariaraynal's Notes:
Expand1 stick unsalted butter, softened Ask a question about this ingredient
1/2 vanilla bean, split and seeded (scrape seeds with the back of a knife) Ask a question about this ingredient
1/2 teaspoon pure vanilla extract Ask a question about this ingredient
1 pinch ground cinnamon Ask a question about this ingredient
1 tablespoon confectioners sugar Ask a question about this ingredient
1 pinch sea salt Ask a question about this ingredient
1 1/2 cup pure maple syrup Ask a question about this ingredient
1 3-inch piece vanilla bean, split and seeded Ask a question about this ingredient
1 pinch ground cinnamon Ask a question about this ingredient
1 cup all-purpose flour Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/2 teaspoon kosher or sea salt Ask a question about this ingredient
1 large egg, lightly beaten Ask a question about this ingredient
1 cup buttermilk, well-shaken Ask a question about this ingredient
vegetable oil for griddle Ask a question about this ingredient
For vanilla butter: Place vanilla seeds, vanilla extract, cinnamon, sugar and sea salt in a medium bowl with softened butter. Combine well with wooden spoon, tines of a fork or a hand mixer.
Ask a question about this stepPlace compound butter onto a sheet of plastic wrap or parchment paper. Shape into a log, wrap well and refrigerate until ready to use.
Ask a question about this stepFor vanilla maple syrup: Add vanilla bean, vanilla seeds and cinnamon to maple syrup in a medium saucepan over medium-low heat. Simmer for about five minutes, remove and discard bean.
Ask a question about this stepFor vanilla pancakes: Whisk flour, baking soda, salt, egg, buttermilk, cinnamon, vanilla bean, vanilla extract and sugar in large bowl until well combined. Thin with water or buttermilk as necessary, a tablespoon at a time.
Ask a question about this stepHeat griddle or skillet over moderate heat. Brush lightly with oil. Using a 1/3 cup-measure, pour pancake batter onto griddle and cook until bubble form on surface. Flip and cook on opposite side for about two minutes.
Ask a question about this stepTransfer pancakes to a heatproof plate or platter and keep warm in 200-degree oven, covered. Serve with vanilla butter and vanilla syrup.
Ask a question about this stepGood catch, ENunn, thanks. The second reference to cinnamon in the list of ingredients should be a "pinch," not a pound. Can you imagine??
Vanilla, cinnamon and buttermilk - the ultimate comfort breakfast flavors!
You don't mean a pound of ground cinnamon. I love cinnamon, though, don't get me wrong.
These look amazing.
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
yum! i might make these pancakes this weekend.