As a food blogger, my brain is most often on, well, food. You can also tell this from the under arm jiggle when I say hello. Sorry if I ruined your appetite. But sometimes a recipe idea just gets stuck in my head and nags at me until I make it. That is the case with these pancakes.
Last month, I had the luxury of going to brunch with my new blog friend, Amanda. She was in town for the BlogHer conference. I was so happy we finally got to meet face to face. I have been following Amanda’s blog for some time. She is full of great food and (for all you bloggers/photographers out there) photography advice.
We met up at this bakery called West Town Bakery to try out the newest craze in the pastry world, the cronut/doughsant. In addition to scarfing down some doughsants, we ate brunch. I was having such a hard time deciding, everything looked so good. I noticed these vanilla bean pancakes with fresh fruit. They seemed very unassuming and didn’t really sound as amazing as eggs benedict on a biscuit or carrot cake waffles.
At least that is what I thought.
Weeks later I was still dreaming about those basic vanilla bean pancakes. So, like the good food blogger I am, I went to my kitchen and started to whip up a fresh batch of my own. Plus, my Mom told me, that a pregnant lady should never ignore a food craving. So, good thing I didn’t.
The little dots of vanilla bean going through every pancake are the perfect complement to summer fruit. This recipe may sound basic but I like to think of it as a classic…like Chanel…not that I own any Chanel or ever will, but you get my point.
Give in to your pancake craving this weekend and enjoy some summer fruit while it is still here!
- 1 Cup All-Purpose Flour*
- 1 Tablespoon Granulated Sugar
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Large Egg
- 1 Cup Low-fat Buttermilk
- 1 Vanilla Bean
- 3-4 Tablespoons Unsalted Butter/Canola Oil for the griddle
- Preheat the oven to 200 degrees F.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Using a sharp knife, slice the vanilla bean lengthwise. Use the flat edge of the knife to scrape out all of the vanilla from the inside of the bean.
- In a separate smaller bowl, whisk together the egg, buttermilk, and vanilla.
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula or wooden spoon to mix the ingredients together until just combined. Let the batter rest for five minutes while you heat the griddle.
- Heat the griddle over medium heat. Add a tablespoon of butter to the griddle. When it melts, add about a ¼ cup sized scoop of batter to the griddle. Cook for 2-3 minutes per side. When done, add pancake to a baking sheet and place in the oven to keep warm while you make the rest.
- Serve pancakes with fresh summer fruit, maple syrup, and a dusting of powdered sugar.
- *Note: All-Purpose gluten free flour can be used instead as well.