Vanilla Cinnamon Buttermilk Pancakes

Ok - something weird the happened the other night. I was preparing my posts for the weekend and looking through my fridge I realized I had an extra pint of heaving whipping cream from when I made cupcakes. I didn't know what to do with it, but immediately I thought of the fact that I am so not a fan of whipped cream. I don't know why, but I have never liked it. The stuff from the store in the plastic container or can grosses me out and I usually asks for desserts not to be included with it if I am dining out. Then I thought, maybe I should make my own and see if it is just a psychological thing. I found a simple recipe for a sweet whipped cream and got to working. It came together simply enough, but I decided that even with one of my favorite ingredients (cinnamon), I just don't like whipped cream. So then I thought "what would happen if I keep whipping this cream?". So I did. I kept whipping and texting my friend to tell her the results. I thought I was making a whipped icing, but then the mixture started to release all this liquid and the solids started to curdle. I quickly ran to my laptop and started typing in searches for "what happens if you mix cream for too long?". Of course The Kitchn came to my rescue with a recipe for homemade butter that of course was so easy, I decide to stop panicking and think about putting my concoction to good use. My friend (that I was still texting with updates the entire time) said I should make cinnamon rolls, but come on....I am just getting over my baking intimidation. I think I need to take baby steps. I settled on buttermilk pancakes.

Vanilla Cinnamon Butter
(Adapted from Giada de Laurentiis and The Kitchn)
1 c heavy whipping cream
1 tbsp confectioner's sugar
2 tbsp pure vanilla extract
1 or 2 dashes of cinnamon

Pour cream into a bowl and beat with an electric mixer on a low or medium speed until soft peaks are formed. Add sugar and vanilla and beat until mixture becomes thick and clotted and the liquid separates from the solids. Place mixture into a strainer lined with paper towels over a bowl. Refrigerate the liquid as this is buttermilk and will last for a few days in the refrigerator.

Run the solid mixture through an ice bath several times and drain in a paper towel. Turn into a small bowl and refrigerate for up to one week.


Vanilla Cinnamon Buttermilk Pankcakes
(Adapted from Food Network)

Makes 3 pancakes (and 1 test pancake)

1/2 c vanilla cinnamon buttermilk
1/2 c milk
1 c all-purpose flour
1/2 egg
1 tsp baking soda
1/4 tsp salt
cooking spray

Mix all ingredients well in a small mixing bowl. Pour by spoonfuls onto a sprayed, hot, non-stick pan. Cook until batter is bubbly. Turn over. Wipe pan clean between pancakes. Serve immediately with cinnamon vanilla butter and syrup or fruit.