Recipe courtesy of Spike Mendelsohn

Brown Butter Pancakes

  • Total: 18 min
  • Prep: 8 min
  • Cook: 10 min
  • Yield: 2 servings
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Ingredients

6 tablespoons butter, softened

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon white sugar

1 pinch salt

1 egg

1/2 cup buttermilk

1/2 cup milk

Zest of 1/2 lime

1/4 cup champagne grapes, removed from stem, plus 1 small bunch for garnish

2 tablespoons extra-virgin olive oil

1/4 of kalamansi honey

Powdered sugar for dusting

Directions

  1. Heat a small fry pan over medium-high heat. Once pan is hot add 3 tablespoons butter and cook until milk solids turn light brown and the butter has a nutty aroma. Remove from heat and set aside. In a large bowl combine flour, baking soda, sugar and salt. Mix in brown butter. Add egg and gradually whisk in the buttermilk and milk until smooth. Add lime zest and gently fold in 1/4 cup champagne grapes. 
  2. Heat a large nonstick pan over medium heat. Add olive oil and 1 tablespoon of butter. Using a paper towel wipe out some of the excess oil. Pour in 1/4 cup of the batter in the pan, cooking in batches of three. Let pancakes cook for about 3 minutes or until small air bubbles start to form on the surface. Flip and cook another 1 to 2 minutes. Repeat with remaining batter. 
  3. Spread each pancake with remaining softened butter, drizzle with kalamansi honey, garnish with clusters of grapes and dust with powdered sugar.