BROWN BUTTER CHOCOLATE CHIP PANCAKES

Start by browning the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). The butter will start to foam and sizzle around the edges. The foam will subside, the milk solids at the bottom of the pan will turn brown (a deep brown but not burnt), and start to smell toasty and nutty. Remove from heat and set aside.

Make the pancake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In separate large bowl, whisk together the buttermilk, eggs, vanilla extract, and sugar until well combined.

*If you are using a homemade buttermilk mixture of vinegar and milk, make that first and let it sit for 1-2 minutes before adding the rest of the wet ingredients.

Add the dry ingredient mixture to the wet. Whisk until just combined, it’s okay if there are a few small lumps in the batter.

As you continuously whisk, stream in the brown butter until just combined. Then fold in the chocolate chips. Let the batter rest for 10 minutes.

Heat a large nonstick skillet over medium heat and grease with butter.

Use a 1/3 measuring cup to pour the batter onto the pan for each pancake. Cook until little bubbles form and the edges start to firm up. Then gently flip to cook the other side until golden brown, cooked through, and fluffy (~2-4 minutes on each side).

Plate and serve the pancakes warm with butter and maple syrup, if desired.

Enjoy!