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Brown Butter Pancake Recipe

Brown Butter Pancake Recipe

Pancakes are the best, but you know what makes them even better? Brown Butter. Because, really, what does brown butter not make better? Brown butter is what happens when you caramelize the sugars in better and evaporate the water so it makes for a nuttier, sweeter, way less water-y butter! I think it’s not very clear how this enhances a fluffy stack of pancakes. If you don’t have enough time to brown it, this recipe also works well with plain old yellow butter. Just note that it won’t have the same sparkle as it would with brown butter…

Brown Butter Pancakes

Ingredients

  • 2 cups All Purpose Flour

  • 1/4 cup Granulated Sugar

  • 4 tsp Baking Powder

  • 1/4 tsp Baking Soda

  • 1/2 tsp Salt

  • 1 3/4 cup Milk

  • 1/2 cup Brown Butter, divided in 1/4 cups

  • 2 tsp Vanilla Extract

  • 1 Large Egg

Directions

  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Create a well in the center and add milk, slightly cooled 1/4 cup brown butter, vanilla, and egg. Whisk until incorporated and not a moment longer. Set aside.

  2. Warm up your griddle on medium-low heat and brush brown butter to lightly grease the pan. Pour 1/4 cup of batter onto the pan and spread out gently into a round shape with the back of your utensil.

  3. When bubbles begin to appear on the surface and the underside is golden brown, flip the pancake and cook until golden brown. Place on a plate and brush with the remaining brown butter. Repeat with the remaining butter.

Note about browning butter:

If you’ve never browned butter before it’s really quite simple. I would always start with more butter than the recipe calls for. For instance, in this recipe I would start with a full cup of butter. Roughly cut it into smaller blocks and place in a small pot with high sides. Put on low to medium heat and melt the butter, and bring to boil. Once you start seeing the butter turn a more golden brown and you get the aroma of butter and nuttiness, turn off the heat. Strain over an ice bath, allowing the butter to stop cooking. Use liberally and enjoy!

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