BUTTERMILK PANCAKES WITH BUTTERSCOTCH SYRUP
There’s something about chilly weekend mornings that bring about the craving for something hearty, warm, buttery and sweet for breakfast. My recipe for Buttermilk Pancakes with Butterscotch Syrup satisfies that yen. Full disclosure: I am not a pancake person, but I swear by this recipe.
PREP / COOK TIME: 30 Minutes
Makes 6 Pancakes
INGREDIENTS
PANCAKES
1 Cup – All Purpose Flour
½ Tsp – Baking Powder
½ Tsp – Baking Soda
1 Tsp – Granulated Sugar
¼ Tsp – Granulated Salt
1 – Large, or Jumbo, Egg
1 ¼ Cup – Buttermilk
1 Tsp – Vanilla Extract
SYRUP
1 Cup – Dark Brown Sugar
¼ Cup – Honey, or Corn Syrup
¾ Cup – Water
1 Tsp – Pure Vanilla Extract
2 Tb – Unsalted Butter
Pinch of Salt
THE NITTY GRITTY
For syrup, combine brown sugar, honey and water in a small saucepan; heat at medium till sugar dissolves. Add in vanilla extract, butter and salt; stir and reduce heat to low and simmer. Meanwhile, to make pancakes, whisk together dry ingredients before adding wets; whisk till blended and a smooth batter is formed. Cook pancakes in batches. Heat up about 1 Tb of unsalted butter in a 12” skillet, or non-stick pan, at medium for each batch. Scoop batter using a ¼ Cup measure for each pancake; three per batch. Cook till some bubbling appears on sides; flip and cook till golden and cakes are firm when pressed gently with a spatula. Serve hot with butter and a generous dousing of syrup and enjoy!
FEBRUARY 17, 2019
