Buttermilk Pancakes With Vanilla Bean-Berry Syrup
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
58
Sourness
39
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Maple Syrup1.5 cups
All-Purpose Flour1 cup
Cornmeal (finely ground)3 tbsps
Granulated Sugar2 tsps
Baking Powder1 tsp
Salt2.25 cups
Buttermilk (well-shaken)2 large
Egg (beaten)Directions:
1
Make the syrup: Heat the syrup and both halves of the vanilla bean in a small saucepan over medium-low heat
2
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
3
Remove the vanilla bean before serving
4
Make the pancakes: Preheat the oven to 200 degrees F
5
Whisk the flour, cornmeal, granulated sugar, baking powder, salt and nutmeg in large bowl
6
In a separate bowl, whisk the buttermilk, eggs and oil
7
Stir the wet ingredients into the dry until just blended
8
Leaving a few lumps will result in fluffier pancakes
9
Heat a large nonstick skillet or griddle over medium heat
10
Add enough oil to grease it lightly and leave a film on the bottom of the pan
11
Working in batches, ladle the batter, about 1/2 cup at a time, into the pan
12
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
13
Repeat with the remaining batter
14
Put the finished pancakes on a sheet tray and let sit in the oven to stay warm as you finish
15
Serve topped with the berry syrup, butter and confectioners' sugar
16
Photograph by Jacob Snavely