Brown butter gives these buttermilk pancakes a deep rich flavour that’s hard to beat.
Makes a dozen 5 inch pancakes
1 cup AP flour 1 tablespoon sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup buttermilk 4 tablespoons butter 1 teaspoon vanilla extract zest of one lemon 1 egg
Combine flour, sugar, baking powder, baking soda, and salt.
In another bowl whisk together the egg, buttermilk, vanilla, and lemon zest. Over low heat cook the butter in a small saucepan until it turns a deep brown colour, adjusting the temp to keep it from burning. Remove from heat and add to the buttermilk mixture. Add the flour mixture and whisk until combined. Let the batter rest for about 30 minutes (If you can…).
Heat a nonstick fry pan over medium heat. Add a tablespoon of butter and swirl to coat the bottom of the pan. cook batter until you see bubbles on the surface of the pancake, then flip over and continue to cook for one more minute. Repeat with the rest of the batter.