Browned Butter Buttermilk Pancakes

Serves 1
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Directions

  1. 1In a small skillet over medium heat, brown the butter, pour it into a heat-safe bowl, and set aside.
  2. 2In a medium mixing bowl, mix the wet ingredients together, excluding the eggs.
  3. 3In a separate small bowl, beat the two eggs and set aside.
  4. 4In a large mixing bowl, whisk together all of the dry ingredients.
  5. 5Combine the wet ingredients with the dry (not the eggs yet!) and whisk until just combined.
  6. 6Gently fold in the beaten eggs until just incorporated.
  7. 7Heat a skillet over medium heat on the stove. Add butter or non-stick spray.
  8. 8Pour 1/2 cup of batter for each pancake.
  9. 9Flip the pancakes when they start to bubble at the top or until golden brown.
  10. 10Whip up your own whipped cream by mixing cream in a KitchenAid at a fast speed.
  11. 11Chop up some strawberries.
  12. 12Serve warm with whipped cream, chopped strawberries, and maple syrup.

Ingredients

  • 2 room temperature large eggs
  • 2.25 cup buttermilk
  • 0.33 cup unsalted browned butter
  • to taste Vanilla extract
  • 0.25 cup granulated sugar
  • 1 tbsp granulated sugar
  • 1 tbsp dark brown sugar
  • 1.25 cup all-purpose flour
  • 1 cup cake flour
  • 2.25 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine salt
  • whipped cream
  • chopped strawberries
  • maple syrup
  • cream

Equipment

bowlskilletwhiskKitchenAidmixing bowl

Tips

  • Using cake flour makes the pancakes better.
  • Beat the eggs on the side and fold them into the batter at the very end for fluffy pancakes.
  • Use the same skillet for browning butter and making pancakes to enhance flavor.
  • Following gram/mL measurements is recommended for best results.

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