Vanilla Bean Pancakes (2) Recipe

Prep

Split the vanilla bean lengthwise and scrape the seeds. Reserve seeds for the batter; you may reserve half the pod for the crème. Preheat a nonstick griddle or skillet over medium heat (about 350°F / 175°C).

In a medium bowl whisk together the flour, sugar, baking powder, baking soda and salt until evenly combined.

In a separate bowl whisk the egg with the buttermilk, melted butter and the scraped vanilla bean seeds until smooth.

Pour the wet ingredients into the dry and gently fold until just combined; small lumps are okay — do not overmix. Let the batter rest 8–10 minutes (this hydrates the flour and yields fluffier pancakes).

Brush the preheated griddle with a little oil or butter. Using a 1/4-cup measure, pour batter onto the griddle for each pancake. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook until the other side is golden, about 1–2 minutes more. Keep pancakes warm in a low oven (200°F / 95°C) while you finish cooking remaining batter.

Combine the milk, heavy cream, half of the scraped vanilla bean (seeds plus the half pod) and a pinch of salt in a small saucepan. Warm over medium heat until it just begins to steam and small bubbles form at the edge — do not boil.

While the milk heats, whisk the egg yolks and granulated sugar in a heatproof bowl until the mixture is pale and slightly thickened.

Temper the yolks: slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to raise their temperature. Then pour the tempered yolks back into the saucepan with the remaining milk mixture, whisking to combine.

Cook the mixture over low–medium heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (170–175°F / 77–80°C) — do not let it boil or the custard will curdle.

Remove from heat and strain the crème through a fine mesh sieve into a clean bowl to remove the pod and any cooked bits. Cover surface with plastic wrap to prevent a skin, cool to room temperature, then refrigerate until ready to serve. For a warm pour, you may serve the crème slightly cooled but still pourable.

In a small saucepan combine the water and sugar. Heat over medium, stirring, until the sugar dissolves and the liquid comes to a gentle simmer.

Remove from heat and add the chamomile tea bags. Let steep 6–8 minutes for a clear, floral infusion (steep longer for stronger flavor).

Remove and gently squeeze the tea bags, then strain the syrup into a jar or container. Let cool to room temperature, then chill. The syrup will keep refrigerated for up to 2 weeks.

Chill a mixing bowl and beaters for 10 minutes in the freezer (cold tools help the cream whip faster).

Pour the cold heavy cream and powdered sugar into the chilled bowl. Whip on medium-high speed until soft peaks begin to form.

Fold in the horchata and ground cinnamon gently, then continue whipping to medium peaks—soft enough to dollop but structured enough to hold shape. Taste and adjust cinnamon or sweetness as desired. Keep chilled until assembly.

If using fruit, slice the banana and strawberries now.

Stack 3 pancakes per serving on plates. Spoon or drizzle 2–3 tbs (or to taste) of the vanilla bean crème over the pancakes.

Drizzle 1–2 tbs manzanilla (chamomile) syrup over the stack for a floral sweet note. Add a generous dollop (about 2 tbs) of horchata whipped cream on top or to the side.

Arrange sliced banana or strawberries on or beside the pancakes if using. Finish with a light dusting of powdered sugar and a little extra syrup or maple syrup if desired.

Serve immediately while pancakes are warm. Leftover components (crème, syrup, whipped cream) can be refrigerated separately for up to 2 days.