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