Brown Butter Pancakes + Blackbery Compote

Welcome back to QCK!

I want to continue with the Mother’s Day theme by sharing this really great pancake recipe. I love these pancakes anytime honestly, but they’re so perfect for Mother’s Day. It’s all about going the extra mile and this recipe totally does. The brown butter in the pancakes gives them a really rich, slightly nutty flavor that totally takes the pancakes to the next level. The berry compote is a must. It compliments the brown butter pancakes so well and it’s absolutely beautiful. Plus berries are just starting to come into season and they’re absolutely delicious right now.

I’m really picky when it comes to pancakes so it took me some time to get this recipe just right. I wanted to really be able to taste the brown butter but I also didn’t want to sacrifice having light, fluffy, restaurant style pancakes. So what’s the key step? Whipped egg whites. You can’t skip it! It might seem tedius but it takes almost no time. I didn’t even break out the electric mixer. You don’t need firm peaks at all. Just white, foamy, bubbly whites. You can use that trick in any pancake recipe to get similar results.

So here’s how you can incorporate these into the perfect brunch spread: bacon, eggs, hash browns, pancakes. First start the berry compote and let it do it’s thing while you make the rest of the food. Then make the pancake batter, once it’s made, throw your bacon in the oven at 400°F until it reaches the level of crispy you want it at. Then start your hash browns or potatoes in another pan. Start cooking your pancakes, making sure to periodically check in on your bacon and hash browns. Everything will finish right around the same time. Remove everything from heat and start cooking your eggs. While the eggs are cooking you can plate everything up, add the eggs, and serve. If you want to, the night before, you can make the berry compote and leave it in the fridge until you’re ready, but I like to do it the same day. It just sits on low heat and does its thing for about 20 minutes. If you chose to make whipped cream, do it at the beginning and let it sit in the fridge until you’re ready.

Substitutions and Add On’s

  • Brown Butter can be substituted for melted butter. You can also cook the pancakes in brown butter for extra flavor.
  • Butter Milk can be substituted for regular milk, regulary milk with 1 tbsp of vinegar or lemon juice, or 3/4 C of sour cream mixed with either 1/4 C milk or water.
  • Eggs can be substituted with one banana, but you won’t get the same fluffy texture.
  • Whipped Cream is a great addition to these pancakes, if you want to go the extra mile you can add 2 Tbsp of marscapone to your whipped cream and use 1 Tbsp of honey and 2 Tbsp of brown sugar rather than powdered sugar.

Tips and Tricks

  • Cook the pancakes in a non-stick pan. It’s just easier.
  • If you want to move faster, you can put everything except the egg whites in a blender and then fold the egg whites in afterwards.
  • Be sure to monitor the heat of you’re frying pan so you get even colored pancakes on both sides. Turn the heat down and up as needed. If the pan is smoking, turn the heat off.

Recipe

Prep: 10 MinCook: 30 MinDifficulty: EasyServings: 5 Pancakes

Ingredients

For the Blackberry Compote

  • 1 C Blackberries
  • 2 Tbsp Sugar
  • 2 Tbsp Water
  • 1/8 tsp Kosher Salt

For the Pancakes

  • 2 Tbsp Unsalted Butter
  • 1 C All Purpose Flour
  • 1 Tbsp Granulated Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Kosher Salt
  • 1 C Butter Milk
  • 1 Egg, white and yolk seperated

Directions

  1. In a small sauce pan over low heat, combine berries, water, sugar and salt. Simmer and stir occasionally until berries are broken down and a jam like consistency is reached.
  2. In a small sauce pan, add butter and cook until it turns brown, 2-3 minutes. Cool before using.
  3. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt.
  4. Add butter milk, cooled brown butter, and eggs. Mix until combined but still lumpy. Don’t overmix.
  5. In a medium non-stick pan over medium heat, add add a little bit of butter or canola oil and add 1/4 C of pancake batter.
  6. Cook on one side until bubbles begin to form. Once the bubbles start “popping” you can flip the pancake. Reduce or increase heat when needed.
  7. Serve warm with berry compote.

As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading! 

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