-
1
Whisk together the flour, cornmeal, granulated sugar, baking powder, salt, and nutmeg in a large bowl.
-
2
In a separate bowl, whisk together the buttermilk, eggs, and oil.
-
3
Stir the wet ingredients into the dry ingredients, and stir just until blended, being careful not to over mix (a few lumps are okay).
-
4
Cover the batter with plastic wrap, and chill for at least 1 hour and for up to 8 hours.
-
5
If necessary, thin with water or extra buttermilk before cooking, being careful not to over beat.
-
6
Heat a large skillet or griddle over medium-high heat.
-
7
Add enough oil to grease it lightly and leave a film on the bottom of the pan.
-
8
Working in batches, ladle the batter, about 1/2 cup at a time, into the pan.
-
9
Cook until the pancakes are golden brown and bubbles start to form on the top, about 1 minute per side.
-
10
Flip the pancakes just as the surface bubbles begin to rise.
-
11
(Flipping them after all the bubbles are gone produces a flatter pancake.)
-
12
Transfer to a platter, and cover to keep warm while you make additional pancakes.
-
13
Divide the pancakes into stacks among four plates, placing a pat of softened butter between each of them, and pour warm Vanilla BeanBerry Syrup over each stack.
-
14
Sprinkle with confectioners sugar, if desired.
-
15
Heat the maple syrup and both halves of the vanilla bean in a small saucepan over medium-low heat.
-
16
Just before the mixture comes to a simmer, remove from the heat, stir in the fresh berries, and set aside for at least 30 minutes, to allow the flavors to meld.
-
17
Remove the vanilla bean before serving.
