Browned Butter Vanilla Pancakes

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We live in New York, which could be considered the city of brunch. So why would you need a pancake recipe when you can just go out to one of the hundreds of places? Well the dark side of brunch is the fact that you have to battle everyone else in the city who has the same idea. So that’s where pancakes you can make at home come in handy.

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Rishi loves pancakes–in fact it’s all he eats whenever we go to brunch. But some places have no pancakes, only french toast, and many don’t put whipped cream on them like he likes {see below}.Plus there’s the going outside and the putting on pants part, which is especially arduous when it’s raining or cold outside

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I think the thing that will tip you over to the brunch at home gig is really how easy it is. Pancakes always seems intimidating or seems like something that requires a mix, but most likely, you have all the ingredients at home right this second. You can customize them as you see fit–adding blueberries or chocolate chips, or not. I took Mark Bittman’s recipe and browned the butter and added some vanilla. The pancakes are delicious and fluffy. In the lead up to the recipe, Mark Bittman states you can make  them on a weekday–and while my mornings are too rushed for that, these do reheat beautifully in the microwave so that you can have them on a weekday. The other fun part is that Rishi loves helping, which can be good or bad, but is always fun. So try making your own pancakes–the time you save can free you up to do so many other things–like nap!

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Browned Butter Vanilla Pancakes

adapted from Mark Bittman

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 tablespoon sugar
2 eggs
1.5 to 2 cups milk
3 tablespoons butter
1 teaspoon vanilla

Heat a skillet over medium heat. Melt the butter in the pan. Once it’s fully melted, keep heating it until it’s a little brown. Watch it carefully though or else it will burn and that’s no good. Once it’s slightly nutty smelling, pour the butter into a small bowl and let it cool.

In a large bowl, whisk together the flour, baking powder, salt and sugar. Measure out the milk in a glass measuring cup {I usually find that 1.5 cups is enough}. Add the eggs, whisking everything together. Finally, add the vanilla and mix again.

Pour the egg/milk mixture and melted butter into the bowl with the dry ingredients. Carefully combine everything using a rubber spatula, being careful to not over mix.

Heat up your skillet over low-medium to medium heat. I like to use a little bit of butter for each pancake, but you can use whatever you prefer. Melt the little bit of butter and spoon out 1/4 cup of batter onto the pan. I can usually fit two pancakes onto a 12″ skillet. Cook until the side is lightly browned and the bubbles rise to the surface, approximately 2-3 minutes and then flip over using a large spatula. Cook until that side is golden brown as well. Take off of the heat and place on a plate. Some people like to keep the pancakes warm in an oven, but I usually find they stay fine on the plate. Repeat until your batter is finished.

I find these reheat pretty well in the microwave, but only heat them for 20 to 30 seconds. Serve with butter, syrup, whipped cream or whatever you fancy!

 

 

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