Buttermilk Pancakes With Vanilla Bean Berry Syrup Recipes

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BUTTERMILK CORN WAFFLE WITH BERRY SYRUP



Buttermilk Corn Waffle with Berry Syrup image

A summery combination of corn and berries make these rich, crispy-edged corn waffles stand out. They would easily work as savory treats, too, topped with a crab cake or fried shrimp and drizzled with remoulade sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield About 8 waffles

Number Of Ingredients 15

1 cup blackberries
1 cup blueberries
1 cup pure maple syrup
1 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 ear corn, kernels removed
1 1/2 cups buttermilk
1/2 teaspoon pure vanilla extract
2 large eggs
1 1/2 sticks unsalted butter, melted, plus more for brushing waffle iron

Steps:

  • For the berry syrup: Combine 1/2 cup blackberries, 1/2 cup blueberries and the syrup in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries begin to pop and the syrup reduces slightly, about 8 minutes. Remove from the heat and stir in the remaining berries. Cover and keep warm.
  • For the waffle batter: Preheat a waffle iron to medium-high if there are settings (but it's ok if there aren't any). Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and corn kernels in a large bowl. Whisk together the buttermilk, vanilla, eggs and butter in another bowl. Fold the buttermilk mixture into the flour mixture until just combined (it's ok if there are lumps).
  • Lightly brush the top and bottom of the waffle iron with butter, then fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.
  • Drizzle each waffle with berry syrup.

BUTTERMILK PANCAKES WITH VANILLA BEAN-BERRY SYRUP



Buttermilk Pancakes With Vanilla Bean-Berry Syrup image

Provided by Patrick and Gina Neely : Food Network

Time 40m

Yield 8 pancakes

Number Of Ingredients 14

1 cup maple syrup
1 vanilla bean, split lengthwise
1 pint fresh blueberries, blackberries or raspberries
1 1/2 cups all-purpose flour
1/2 cup finely ground cornmeal
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Pinch of grated nutmeg
2 1/4 cups well-shaken buttermilk
2 large eggs, beaten
1 tablespoon vegetable oil, plus more for greasing
Unsalted butter, for serving
Confectioners' sugar, for garnish

Steps:

  • Make the syrup: Heat the syrup and both halves of the vanilla bean in a small saucepan over medium-low heat. 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. Remove the vanilla bean before serving.
  • Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, cornmeal, granulated sugar, baking powder, salt and nutmeg in large bowl. In a separate bowl, whisk the buttermilk, eggs and oil. Stir the wet ingredients into the dry until just blended. Leaving a few lumps will result in fluffier pancakes.
  • Heat a large nonstick skillet or griddle over medium heat. Add enough oil to grease it lightly and leave a film on the bottom of the pan.
  • Working in batches, ladle the batter, about 1/2 cup at a time, into the pan. 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. Repeat with the remaining batter. Put the finished pancakes on a sheet tray and let sit in the oven to stay warm as you finish. Serve topped with the berry syrup, butter and confectioners' sugar.

LEMON RICOTTA PANCAKES



Lemon Ricotta Pancakes image

This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they're fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below.

Provided by Genevieve Ko

Categories     pancakes, main course

Time 20m

Yield 8 to 10 small pancakes

Number Of Ingredients 11

3/4 cup/102 grams all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon fine salt
1/4 cup/50 grams granulated sugar
1 lemon
1 1/2 teaspoons pure vanilla extract
3 large eggs
3/4 cup/170 grams whole-milk ricotta
1/4 cup/61 grams buttermilk, preferably whole milk
2 tablespoons/28 grams unsalted butter, melted, plus room-temperature butter for cooking and serving
Blueberry Syrup or other toppings, for serving (optional)

Steps:

  • Whisk the flour, baking powder and salt in a small bowl. Heat a griddle or large nonstick pan or well-seasoned cast-iron skillet over medium-low.
  • Add the sugar to a large bowl, then finely grate the zest of the lemon directly over the sugar. Using your fingers, gently rub the zest into the sugar. Add the vanilla and whisk to evenly moisten. Add the eggs and whisk until foamy on top, then add the ricotta, buttermilk and butter, and whisk until well blended. Add the flour mixture and gently stir until no traces of flour remain.
  • Generously butter the griddle, then drop a scant 1/4 cup batter onto it. Repeat, spacing the rounds at least an inch apart. Cook until the bottoms are golden brown and the tops are bubbling, 2 to 3 minutes. Flip and cook until the other sides are golden brown, about 2 minutes more. Repeat with more butter and the remaining batter. Serve warm, slathered with butter and blueberry syrup or other toppings if you'd like.

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