Brown Butter And Pecan Pancakes
These fluffy whole wheat pecan pancakes are a delightful twist on a classic breakfast favorite. The nutty aroma of brown butter infused with vanilla adds a rich depth of flavor, complemented by the warm notes of cinnamon and maple syrup. Each bite is a comforting blend of hearty textures and sweet decadence, making this breakfast dish a perfect way to start your day with a touch of indulgence.
— Constant Cookbook
Ingredients
- ⅓ cup pecans
- ⅔ cup whole wheat pastry flour
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 egg
- ¼ cup butter, split
- ½ vanilla bean
- 1 tablespoon maple syrup
- ½-3/4 cup milk
Instructions
- For brown butter, carefully slit half of bean and scrape out as much of the insides as you can into a medium skillet. Toss in the butter and scraped out vanilla bean into the pan. Heat over medium heat. Once butter has melted, continue stirring while butter foams up. Once brown flecks appear at the bottom of the pan and the butter has a nutty aroma, remove from heat and set aside, let cool slightly and remove bean shell.
- In a food processor, pulse pecans until they resembled course flour. Combine with whole wheat pastry flour, baking powder, cinnamon, and salt. Set aside.
- In a separate bowl, whisk egg. Whisk in 2 tablespoons brown butter, maple syrup, and ½ cup of milk.
- Combine wet mixture in to dry mixture and stir until batter is combined. Stir in more milk if consistency is not pourable.
- Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
- Top with remaining brown butter, maple syrup, and pecans.
Cook Time
20M
Prep Time
PT10M
Yield
2
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