Imagine waking up to the irresistible aroma of warm, nutty brown butter pancakes wafting through your kitchen, inviting you to indulge in a breakfast experience like no other. These Brown Butter Pancakes with Flaky Sea Salt are not just your average flapjacks; they are a delightful twist on a classic that will leave your taste buds dancing with joy. With a perfect balance of sweetness and a hint of savory, each fluffy bite is elevated by the delicate crunch of flaky sea salt. Get ready to transform your breakfast routine into a gourmet affair that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Breakfast
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 4 tablespoons unsalted butter
- Flaky sea salt for topping
Instructions
- Begin by browning the butter: Place 4 tablespoons of unsalted butter in a light-colored skillet over medium heat. Allow the butter to melt and continue cooking, swirling the pan occasionally. Watch carefully as the butter will foam, then turn golden, and finally develop rich brown specks with a nutty aroma. This process takes about 3-5 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the large egg and then mix in the milk. Gradually add the cooled brown butter to the wet ingredients, whisking continuously to incorporate.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together, being careful not to overmix. Some small lumps are acceptable - overmixing will result in tough pancakes.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measure, pour batter onto the hot surface. Cook until bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- Transfer cooked pancakes to a warm plate. Repeat the cooking process with remaining batter.
- When serving, sprinkle each pancake with a pinch of flaky sea salt. The salt will enhance the nutty brown butter flavor and add a delightful crunch.
- Optional: Serve with maple syrup, fresh berries, or whipped cream for additional indulgence.
Tips
- Perfectly Browned Butter: Keep a close eye on your butter while it browns. The light-colored skillet will help you see the color change, and swirling the pan will ensure even cooking. You want that nutty aroma and golden-brown specks, so don’t rush this step!
- Don’t Overmix: When combining the wet and dry ingredients, remember that a few lumps are okay. Overmixing can lead to tough pancakes, so gently fold the batter until just combined for the fluffiest results.
- Temperature Matters: Ensure your skillet is at medium heat before pouring in the batter. If it’s too hot, the pancakes may burn on the outside while remaining raw inside. A good test is to sprinkle a few drops of water on the skillet; if they sizzle and evaporate quickly, you’re ready to cook!
- Flipping Technique: Wait for bubbles to form on the surface of the pancake and the edges to look dry before flipping. This will help ensure a perfect golden-brown color on both sides.
- Serving Suggestions: While these pancakes are delicious on their own, consider serving them with a drizzle of maple syrup, a handful of fresh berries, or a dollop of whipped cream for an extra touch of indulgence.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 35g
Protein: 8g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
