“One of my best memories is watching my mum flipping her
perfect blueberry pancakes on the griddle as we lounged by the table
reading the paper. For the freshest, fluffiest pancakes and waffles, prepare batters
just before cooking. If the batter sits too long, it will start to
ferment, giving these breakfast goodies a sour flavor.” – Curtis Stone. As featured on The Saturday Evening Post!
To make syrup:
- In heavy medium saucepan, combine maple syrup and orange zest. Scrape seeds from vanilla bean into syrup then add bean. Bring syrup to boil over high heat. Remove saucepan from heat and stir in strawberries. Cover and set aside off heat for 15 minutes. Before serving, rewarm syrup over medium-low heat just until hot but not simmering, if necessary. Discard vanilla bean.
To make pancakes:
- In large bowl, whisk all-purpose flour, whole-wheat flour, oats, sugar, baking powder, baking soda, and salt to blend. In medium bowl, whisk buttermilk, eggs, and oil to blend. Pour buttermilk mixture into flour mixture and stir with wooden spoon just until moist but still lumpy. Heat large nonstick griddle pan or heavy large nonstick skillet over medium-low heat. Spray pan with nonstick spray. Using about ⅓ cup of batter for each pancake, spoon batter onto
griddle and cook until pancakes are golden brown and puffed, 2 to 3
minutes per side. Wipe griddle or skillet with paper towels and spray with nonstick spray before cooking each batch of pancakes. Transfer pancakes to plates. Top with butter and spoon strawberries and syrup over pancakes. Sprinkle with almonds and serve immediately.
Ingredients
Syrup:
- ¾ cup XX pure maple syrup
- 2 teaspoons XX finely grated orange peel (from 1 orange)
- ½ XX vanilla bean, halved lengthwise
- 2 cups XX fresh strawberries, cored and quartered
Pancakes:
- ¾ cup XX all-purpose flour
- ¾ cup XX whole-wheat flour
- ½ cup XX instant oats
- 3 tablespoons XX caster sugar
- 1 ½ teaspoons XX baking powder
- ½ teaspoon XX baking soda
- ½ teaspoon XX salt
- 1 ½ cups XX 1 percent low-fat buttermilk
- 2 XX large eggs
- 1 tablespoon XX canola oil
- Nonstick cooking spray
- 3 tablespoons XX unsalted butter
- ½ cup XX sliced almonds, toasted
Curtis Stone’s Whole-Wheat Buttermilk Pancakes with Strawberry-Maple Syrup
Tried this recipe?Let us know how it was!