BROWN BUTTER BLUEBERRY BUTTERMILK PANCAKES
Serves 1430 mins prep45 mins cook
Your sign to romanticize your breakfast (also no, I didn’t eat the flowers) ✨ Recipe below OR comment ‘PANCAKES’ to get the recipe sent to you 🤎
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What you need
Instructions
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!View original recipe