Brown Butter Pancakes

These pancakes are nutty, buttery, and so doggone delicious. I'm hoping that they'll be your new favorites y'all. The nutty goodness from the brown butter is the real star here. Brown butter is the star of any recipe. Goodness it should win a prize for it's nutty buttery goodness. Shoot these pancakes are so doggone good, around here we eat them for breakfast, lunch or dinner. Try a batch today and let me know what you think.

~Ingredients ~

2 cups All-Purpose Flour

2 tbls Dark Brown Sugar

1/4 cup unsalted Butter

2 tsp Baking Powder

1 tsp Baking Soda

2 cup Buttermilk 

2 large Eggs

1 tsp salt

Pancake Directions~

In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center. In a small sauce pan, add butter and melt over a medium heat. Keep cooking, stirring until it starts to develop an amber color and begins to smell nutty. Keep a good watch though, because it can get ugly and burnt pretty fast. Put the butter into a medium sized mixing bowl and set it aside to cool a bit.

Time to stir in the buttermilk. 

Now whisk in the eggs. 

Pour the milk mixture into the dry ingredients. 

 Gradually combine the wet and dry ingredients. 

Do this just until there are no flour streaks. 

It's ok for batter to be lumpy. Trust me.

Heat a large cast iron skillet or frying pan over medium high heat. When the pan is hot, spray or brush with a touch of oil and then ladle the batter onto the pan to make pancakes. When bottom of the pancake is golden and tops are bubbly then flip pancakes over and cook the second side until golden. Repeat this process until all the batter is done.

Serve with maple syrup, glazed apples or any of your favorite toppings.  

**If you don't have buttermilk on hand, don't fret. You can make your own. Yep, it's that simple y'all. Here's whatcha do~

add 1 tbls of lemon juice or white vinegar for every cup of milk, stir and let sit for 5 minutes and voila! Buttermilk!