Servings 10pancakes and 1 ½ cups Vanilla Bean Sauce
Author Melissa Sperka
1 ½Tbspground cinnamon
4Tbspbuttermelted & cooled
vegetable oil for frying
cinnamon and sugar for serving
Warm Vanilla Bean Sauce:
1 ½cupshalf and half
1tspvanilla bean paste or 2 tsp pure vanilla
Sift together the flour, baking powder, salt, ground cinnamon and sugar.
In a separate bowl, whisk together the buttermilk, egg yolks, melted butter and vanilla.
Whip the egg whites until soft peaks form.
Mix the wet ingredients into the dry ingredients until combined. The batter will look slightly lumpy.
Fold the egg whites into the batter.
Heat a couple of drizzles of vegetable oil in a griddle or non-skillet. Use a 4 oz ice cream scoop to divide the batter into the pan.
Spread the batter slightly with the back of the ice cream scoop. Cook on medium-high heat until bubbles form and the edge becomes puffy, then gently turn to brown on both sides. Remove to a platter and keep warm.
Serve with a drizzle of warm vanilla bean sauce and a sprinkle of cinnamon and sugar.
To make the sauce: Over medium-high heat, melt the butter in a saucepan.
Add the sugar and cornstarch, stir until combined. Add the half & half. Bring to a simmering boil.
Lower the temperature and cook, stirring constantly for 2 minutes.
Remove from the stove and stir in the vanilla bean paste or vanilla.
Keep warm until serving. Yield: Approximately 1 ½ cups
Pancakes do best when cooked in batches. You'll need to add additional oil to the pan in-between batches for the best results.