Brown Butter Pancakes
I’m going to be honest, pancakes used bore me to tiny bits. It wasn’t until I started making them using the ratio from my Kitchen Grimoire, and playing with the recipe, that I landed on this version and came to love the pancake.
Of course they’re stellar with a pat of good salted butter (it’s Kerrygold or nothing) and some warm maple syrup (the smokey richness of the syrup from Sleeping Bear Farm in Michigan is superior). If you’re feeling different, mix it up with fresh or cooked fruit, honey, and/or whipped cream. Or go truly wild, lay a little bit of everything out, and let folks go all pancake bar. See also: prep things the night before and dominate Saturday breakfast with the kids. Bonus point for getting them to help you out with the dishes.
The real flavor driver in these pancakes is browned butter. Check out my Molasses Spice Bombs to get the technique if it’s not already in your repertoire.
This recipe yields about 16 1/4 cup pancakes.
Brown Butter Pancakes
165g a/p flour
6g baking powder
2g powdered ginger
10 grates of fresh nutmeg
88g unsalted butter, browned and cooled for fifteen minutes
Prepare browned butter, as described in this cookie recipe that you should also be trying, and set it aside to cool while you prep the other ingredients. If you’re making it the night before, gently warm to melted before adding to the milk.
Weigh flour, spices, and baking powder into the larger of two mixing bowls. Whisk to combine. Weigh salt and milk into a second bowl, crack in eggs, and whisk to combine well. While whisking, drizzle in the browned butter. Be sure to get all of those little brown bits in the butter. That there is flavor country!
Add the wet stuff to the dry stuff and fold together with a large spoon or rubber spatula until mostly combined. Stop mixing when there are still some pea-sized pockets of dry flour. It’s gonna be fine. Mix the batter any longer, and you’ll have something more suited to a sneaker sole than a breakfast plate.
Let the batter rest while you heat a heavy skillet, preferably cast iron, over medium heat. Non-stick pans will also do, but I wouldn’t try this in stainless steel for love nor money. Once the pan’s up to temperature, pour in a tablespoon of oil or butter, swirl around to coat, and then wipe out with a paper towel. Yes, wipe it out.
Now ladle in pancakes of your desired size. I like 1/4 cup pancakes, which spread to about 4-inches. Turn as soon as you see bubbles breaking and lightly set in the middle of the pancake, usually about a minute. Flip and cook for another minute. Wipe the pan with the lubed paper towel from earlier between batches.
If you’re making all at once to serve as a big stack, hold them in a 170º oven on a plate lined with a clean kitchen towel. These reheat better in the toaster oven than the microwave, if you’re into that kind of thing.