This recipe is liked by 0 person(s). |
Buttermilk Pancakes With Vanilla Bean-Berry Syrup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Yield: 8 pancakes |
Ingredients
For the Syrup:
• 1 cup maple syrup
• 1 vanilla bean, split lengthwise
• 1 pint fresh blueberries, blackberries or raspberries
For the Pancakes:
• 1 1/2 cups all-purpose flour
• 1/2 cup finely ground cornmeal
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Pinch of grated nutmeg
• 2 1/4 cups well-shaken buttermilk
• 2 large eggs, beaten
• 1 tablespoon vegetable oil, plus more for greasing
• Unsalted butter, for serving
• Confectioners' sugar, for garnish
Directions
Make the syrup: Heat the syrup and both halves of the vanilla bean in a small saucepan over medium-low heat. Just before the mixture comes to a simmer, remove from the heat, stir in the berries and set aside for at least 30 minutes to let the flavors meld. Remove the vanilla bean before serving.
Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, cornmeal, granulated sugar, baking powder, salt and nutmeg in large bowl. In a separate bowl, whisk the buttermilk, eggs and oil. Stir the wet ingredients into the dry until just blended. Leaving a few lumps will result in fluffier pancakes.
Heat a large nonstick skillet or griddle over medium heat. Add enough oil to grease it lightly and leave a film on the bottom of the pan.
Working in batches, ladle the batter, about 1/2 cup at a time, into the pan. Cook until the pancakes are golden brown on the bottom and bubbles start to form on top, about 3 minutes, then flip and continue cooking another 2 minutes. Repeat with the remaining batter. Put the finished pancakes on a sheet tray and let sit in the oven to stay warm as you finish. Serve topped with the berry syrup, butter and confectioners' sugar.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe