Vanilla Cinnamon Pancakes

Ingredients

• 1
  
  stick unsalted butter, softened
  
• 1/2
  
  vanilla bean, split and seeded (scrape seeds with the back of a knife)
  
• 1/2
  
  teaspoon pure vanilla extract
  
• 1
  
  pinch ground cinnamon
  
• 1
  
  tablespoon confectioners sugar
  
• 1
  
  pinch sea salt
  
• 1 1/2
  
  cups pure maple syrup
  
• 1
  
  3-inch piece vanilla bean, split and seeded
  
• 1
  
  pinch ground cinnamon
  
• 1
  
  cup all-purpose flour
  
• 1
  
  teaspoon baking powder
  
• 1/2
  
  teaspoon kosher or sea salt
  
• 1
  
  large egg, lightly beaten
  
• 1
  
  cup buttermilk, well-shaken
  
• 
  
  vegetable oil for griddle
  

Directions

1. For vanilla butter: Place vanilla seeds, vanilla extract, cinnamon, sugar and sea salt in a medium bowl with softened butter. Combine well with wooden spoon, tines of a fork or a hand mixer.
2. Place compound butter onto a sheet of plastic wrap or parchment paper. Shape into a log, wrap well and refrigerate until ready to use.
3. For vanilla maple syrup: Add vanilla bean, vanilla seeds and cinnamon to maple syrup in a medium saucepan over medium-low heat. Simmer for about five minutes, remove and discard bean.
4. For vanilla pancakes: Whisk flour, baking soda, salt, egg, buttermilk, cinnamon, vanilla bean, vanilla extract and sugar in large bowl until well combined. Thin with water or buttermilk as necessary, a tablespoon at a time.
5. Heat griddle or skillet over moderate heat. Brush lightly with oil. Using a 1/3 cup-measure, pour pancake batter onto griddle and cook until bubble form on surface. Flip and cook on opposite side for about two minutes.
6. Transfer pancakes to a heatproof plate or platter and keep warm in 200-degree oven, covered. Serve with vanilla butter and vanilla syrup.