BROWN BUTTER BLUEBERRY BUTTERMILK PANCAKES

Brown Butter: Add the butter to a saucepan over medium-high heat. Melt & slightly brown (~5 mins). Remove & pour into a small bowl. Cool slightly.

Blueberry Compote: Add 1/2 cup of the blueberries, maple syrup, water, lemon juice & vanilla in a small saucepan. Simmer over medium heat for 10 mins, stirring occasionally. Add the remaining 1/2 cup blueberries and cook for 5 mins, stirring occasionally. Remove from heat. The mixture will become thick & jammy as it cools.

Pancakes: In a bowl, whisk together the flour, baking powder, baking soda & salt. Set aside. In a separate large bowl, whisk together the buttermilk, eggs, cooled brown butter, sugar & vanilla until combined. Add the dry ingredients to the wet; whisk until just combined, it’s okay if there are lumps. Let the batter rest for 10-15 mins (do NOT skip — this leads to lighter & fluffier pancakes). Heat a large nonstick skillet over medium heat & grease with butter. Use a 1/3 cup to pour the batter onto the pan for each pancake. Dollop & press a few blueberries into each. Cook until little bubbles form. Then gently flip to cook the other side until golden & fluffy (~2-4 mins each side).

Whipped Sweet Cream: Add all of the ingredients to a small glass or bowl. Use a milk frother to froth until thickened, soft & foamy.

Serve the pancakes warm with the whipped maple vanilla bean sweet cream & blueberry compote. Enjoy!