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Ingredients
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Pancake batter
Manzanilla (chamomile) syrup
Finish & serving
Method
Pancake batter
- 1
Prep dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.
- 2
Prep vanilla bean
Using the tip of a knife, split the vanilla bean lengthwise and scrape the seeds into a small bowl. Reserve the scraped pod for the syrup. Add the scraped seeds to the wet ingredients (next step).
- 3
Combine wet ingredients
In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted and cooled unsalted butter, and the vanilla seeds until smooth and homogenous.
- 4
Make the batter
Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold together with a spatula or wooden spoon until the flour is mostly incorporated. A few small lumps are fine — do not overmix. If the batter seems very thick, add up to 2 tbs additional buttermilk to reach a pourable, thick-enough consistency.
- 5
Rest the batter
Let the batter rest at room temperature for 10 minutes. This allows the leavening to activate and the gluten to relax for lighter pancakes.
Manzanilla (chamomile) syrup
- 6
Combine and simmer
In a small saucepan, combine the 240 ml water and 1 cup granulated sugar. Add the 2 tbs dried manzanilla (or 2 chamomile tea bags) and the scraped vanilla bean pod. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
- 7
Steep and reduce
Once simmering, reduce heat to low and simmer gently for 4–5 minutes to extract chamomile flavor. Remove from heat and let the mixture steep, covered, for 10 minutes for a stronger infusion.
- 8
Finish the syrup
Strain the syrup through a fine-mesh sieve into a clean container, pressing the flowers/tea gently to extract liquid. Stir in the 2 tbs fresh lemon juice and 1/8 tsp fine salt. If you prefer a thicker syrup, return to a small saucepan and simmer on low for an additional 3–5 minutes until slightly reduced. Keep warm or cool to room temperature; syrup will thicken a bit as it cools.
Finish & serving
- 9
Heat the skillet or griddle
Place a nonstick skillet or cast-iron griddle over medium heat and let it come to temperature (about 3–5 minutes). Lightly brush or wipe the surface with the neutral oil or a little softened butter (use about 1 tbs total) so it is evenly coated but not smoking. A drop of batter should sizzle gently on contact.
- 10
Cook pancakes
Ladle or pour about 1/4 cup of batter per pancake onto the hot surface, leaving space between pancakes. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden brown and cooked through, about 1–2 minutes more. Adjust heat as needed to avoid burning. Repeat with remaining batter, brushing the pan with a little more oil/butter if needed.
- 11
Keep warm
If making a batch, keep finished pancakes warm on a baking sheet in a low oven (90–100°C / 200°F) while you finish cooking the rest.
- 12
Serve
Stack pancakes (2–3 per serving), place a small pat of the 2 tbs unsalted butter on top to melt, and spoon the warm manzanilla syrup over the stack. Dust lightly with the optional powdered sugar if desired. Serve immediately.
