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Author Notes: Puffy and golden, slightly crispy from the skillet, and fork-tender with an addition of wild NJ blueberries that were frozen in the peak of summer. Inspired by the contents of my freezer and momgrind’s recipe.
*make sure to use sustainable ingredients and your local farmers market whenever possible to taste the difference of good food while support ing your regional economy —goodfoodvibes
Food52 Review: You can go all over Manhattan -- anywhere -- for brunch and never find pancakes half as good as these! Maybe the very best I have ever made. It's the subtle, nutty flavor of the browned butter that sets it apart. We had real trouble not overeating on these. A Slam Dunk! —ChefJune
Makes 15-18 silver dollar sized griddlecakes
- 2 cups all purpose flour
- 1/4 cup unbleached cane sugar
- 1 teaspoon fine sea salt
- 1-1/2 tablespoons baking powder
- 1 large cage-free egg
- 2 cups whole organic milk
- 2 tablespoons unsalted butter (plus more for the griddle)
- a few handfuls of wild, local blueberries (fresh or frozen)
- Heat a small light colored fry pan over medium-high heat. Once pan is hot add 2 tablespoons butter and cook until milk solids turn light brown and the butter has a nutty aroma. Remove from heat and set aside to cool.
- Mix the dry ingredients well with a fork and set aside. Beat egg and add milk, vanilla, butter and mix until combined. Make a well in the center of the dry ingredients mixture. Slowly pour the liquid ingredients mixture into the well, gently mixing as you pour, using a fork. Do not over-mix... batter should be thick and lumpy.
- Keep prepared pancakes on a wire rack over a cookie sheet in a low oven while you’re making the preceding batches. This helps them stay fluffy and warm. Serve with warm maple syrup or your favorite topping.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory