This is a perfect Sunday morning meal. We’ve been making these since I was a child. My father used to make “little-ees” (really tiny pancakes) and tails for our pancakes. It was highly amusing for small children and adults alike. I love food related patterns and routine. I like the fact that my children ask for the same dinner for their birthdays every year (Seafood Stew – up next on this blog), the same birthday cake, and the same Sunday morning pancakes. There is something so reassuring about pattern and routine. My kids take comfort in the fact that the arrival of the weekend means another set of family meals eaten together. Our big city lives are far too busy and chaotic. I try to make our home a respite from all of that.
Buttermilk Vanilla Bean Pancakes
- 2 cups all-purpose flour
- ½ tsp salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons sugar
- 2 eggs
- 2 cups buttermilk (or one cup milk and one cup plain yogurt)
- 2 tablespoons canola oil
- 1 vanilla bean
Sift together flour, salt, baking powder, baking soda and sugar.
Using a sharp pointed knife, slit the vanilla bean lengthwise down the middle. Grasp the end of the vanilla bean, holding it open with your fingers. Take your knife and scrape away from you, scraping the soft interior of the vanilla bean onto your knife. Don’t be afraid of this task. My 11 year-old can do it – so can you!
Separate yolks and whites. Beat the whites with an electric hand mixer until firm but soft peaks are formed. Set aside. Beat yolks with the same hand mixer – just for a moment and then add the buttermilk and oil.
Mix in flour mixture with a whisk, add the vanilla bean and whisk until blended. Gently fold in the egg whites.
Cook the pancakes on a hot griddle. Serve immediately with real maple syrup (promise me you won’t put artificial maple syrup on these, promise?).
Note: Vanilla Beans can be hugely expensive. We found them recently at Costco for a fraction of what they can be elsewhere (No, I don’t work for Costco – I just shop there).