It was a lazy kind of morning. We slept in, took our time getting ready. Glorious. It was getting late for breakfast and we had talked about going out for lunch. How about brunch we both thought. And so I set to work finding a brand new pancake recipe, while cooking up hashbrowns and bacon.
I found a great Buttermilk Pancake recipe on Tastykitchen.com. In an effort to save myself a dish to wash, I decided to melt the butter in the preheated skillet. Before I knew it, the butter was browned. Ooops! To my great delight, this mistake turned into a success. The browned butter added a beautiful, unique flavor to this great pancake recipe!
Buttermilk Brown Butter Pancakes Recipe
2 cups Flour
4 Tbsp Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 cups Buttermilk*
3 Tbsp Unsalted Butter,
2 whole Egg
Butter, For Cooking Pancakes
*as a buttermilk substitute, combine milk with 2 Tbsp lemon juice and let sit at room temperature for 5 minutes. Stir before incorporating.
Heat your oven to 200ºF (to keep your cooked pancakes warm).
Heat a large griddle or skillet to medium low heat. Once heated (when a drop of water sizzles) add butter. Allow butter to cook and brown 2-4 minutes.
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
In a medium bowl, whisk the buttermilk, melted butter, and egg together. Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (don’t overmix).
Brush the bottom of the pan with a thin layer of butter. Cook pancakes until golden brown on both sides.