Strawberry Vanilla Bean Pancakes
If you don’t have buttermilk on hand, you can make your own by whisking 1 tbsp fresh lemon juice with 2 cups of milk and set aside a few minutes to thicken. Pancakes can be held in a 200 degree oven until all are cooked. Other berries can also be substituted in this recipe; raspberry-cardamom might be a nice combination.
- 2 cups [10 ounces] all purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 salt
- 1 vanilla bean, seeds scraped
- 1 egg
- 3 tbsp butter, melted and slightly cooled
- 2 cups buttermilk
- 1 cup strawberries, diced
- 1-2 tsp vegetable oil
Whisk together flour, sugar, baking powder, baking soda, vanilla bean seeds and salt in a large bowl. In a separate bowl, whisk together the egg and melted butter, and then the buttermilk. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated [a few lumps should remain]. Be careful not to over mix the batter. Let the batter sit for 5 minutes while the skillet heats.
Heat a 12 inch skillet over medium heat for 3-5 minutes. Brush pan bottom with vegetable oil. Using 1/4 cup of batter per pancake, add batter to the skillet [only 2-3 pancakes will fit at a time]. Sprinkle 1 tablespoon strawberries over each pancake [about 3-4 diced pieces per pancake]. Cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on the second side, about 1 1/2 minutes longer. Repeat with remaining batter, brushing the skillet with oil as needed between batches.
Serve with syrup or bourbon whipped cream.
By Sarah, The Vanilla Bean Blog