Vanilla Bean Pancakes Recipes
BUTTERMILK PANCAKES WITH VANILLA BEAN-BERRY SYRUP
Provided by Patrick and Gina Neely : Food Network
Time 40m
Yield 8 pancakes
Number Of Ingredients 14
Steps:
- 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.
VANILLA BEAN PANCAKES
Make and share this Vanilla Bean Pancakes recipe from Food.com.
Provided by LMillerRN
Categories Breakfast
Time P2DT3m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt and baking soda, stirring with a whisk; add the vanilla bean. Store in an airtight container for at least 2 days. Remove bean, and reserve for another use.
- Combine buttermilk and eggs in a large bowl, stirring with a whisk.
- Add flour mixture to buttermilk mixture, stirring with a whisk until well combined.
- Heat a nonstick griddle or skillet coated with cooking spray over med heat.
- Spoon a scant 1/4 cup batter per pancake onto griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. About 3 minutes.
Nutrition Facts : Calories 208.8, Fat 2.6, SaturatedFat 0.9, Cholesterol 73, Sodium 290.2, Carbohydrate 37, Fiber 1.1, Sugar 5.3, Protein 8.4
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