Buttermilk Pancakes with Vanilla BeanBerry Syrup

• 1 1/2 cups all-purpose flour
• 1/2 cup finely ground cornmeal
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Pinch grated nutmeg
• 2 1/4 cups well-shaken buttermilk
• 2 large eggs, beaten
• 1 tablespoon vegetable oil, plus more for frying
• Butter, for serving
• 1 recipe Vanilla BeanBerry Syrup (recipe follows)
• Confectioners sugar, for garnish
• 1 cup pure maple syrup
• 1 vanilla bean, split lengthwise
• 1 pint fresh blackberries, raspberries, or blueberries

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.

flour, ground cornmeal, granulated sugar, baking powder, salt, nutmeg, wellshaken buttermilk, eggs, vegetable oil, butter, recipe vanilla beanberry syrup, confectioners sugar, maple syrup, vanilla bean, fresh blackberries

Taken from www.epicurious.com/recipes/food/views/buttermilk-pancakes-with-vanilla-bean-berry-syrup-375378 (may not work)