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Categories:
unsalted butter vanilla bean vanilla ground cinnamon confectioners sugar salt maple syrup vanilla bean ground cinnamon flour baking powder kosher egg buttermilk vegetable oil
Viewed: 52 - Published at: 9 years agoIngredients
- 1 stick unsalted butter, softened
- 1/2 vanilla bean, split and seeded (scrape seeds with the back of a knife)
- 1/2 teaspoon pure vanilla extract
- 1 pinch ground cinnamon
- 1 tablespoon confectioners sugar
- 1 pinch sea salt
- 1 1/2 cups pure maple syrup
- 1 3-inch piece vanilla bean, split and seeded
- 1 pinch ground cinnamon
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher or sea salt
- 1 large egg, lightly beaten
- 1 cup buttermilk, well-shaken
- vegetable oil for griddle
Method
- 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.
- Place compound butter onto a sheet of plastic wrap or parchment paper. Shape into a log, wrap well and refrigerate until ready to use.
- For 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.
- For 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.
- Heat 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.
- Transfer pancakes to a heatproof plate or platter and keep warm in 200-degree oven, covered. Serve with vanilla butter and vanilla syrup.
