1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
½ tsp salt
2 teaspoons baking powder½ teaspoon baking soda
2 tablespoons sugar
2 eggs
2 cups buttermilk (or one cup milk and one cup plain yogurt)
2 tablespoons canola oil
1/2 teaspoon pure vanilla extract
1 vanilla bean
1. Stir together flour, salt, baking powder, baking soda and sugar.
2. Using a sharp pointed knife, slit the vanilla bean lengthwise down the middle. Grasp the end of the vanilla bean, holding it open with your fingers. Take your knife and scrape away from you, scraping the soft interior of the vanilla bean onto your knife.
3. Separate yolks and whites. Beat the whites with an electric hand mixer until firm but soft peaks are formed. Set aside. Beat yolks with the same hand mixer – just for a moment and then add the buttermilk and oil.
4. Mix in flour mixture with a whisk, add the vanilla bean and whisk until blended. Gently fold in the egg whites.
5. Cook the pancakes on a hot griddle. Serve immediately with real maple syrup.
