Vanilla Cinnamon Infused Pancakes

I have a great fondness for vanilla. It's warming, soothing and harkens back to simpler, cozy times. Real, pure vanilla perfumes these pancakes three ways: in vanilla-infused compound butter, maple syrup and homemade pancake batter. A bit of cinnamon adds a spicy undertone. The batter is adapted from Gourmet and the syrup from Cooking Light.

Vanilla Cinnamon Infused Pancakes
Serves 4

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 cup 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

Method:
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.

Place compound butter onto a sheet of plastic wrap or parchment paper. Shape into a log, wrap well and refrigerate until ready to use.

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.

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.

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 site for about two minutes.

Transfer pancakes to a heatproof plate or platter and keep warm in 200-degree oven, covered. Serve with vanilla butter and vanilla syrup.