Saturday, April 2, 2016

Brown Butter Pecan Pancakes with Bourbon Sauce

I'd like to be someone who makes pancakes on the weekends.  And while we don't make pancakes every weekend, we do make them sometimes on Saturday or Sunday, usually in the winter, when the cold weather keeps us inside, cozy and warm in slippers and pajamas all day.  Especially when there's snow.

Last weekend, we made these butter pecan pancakes, their flavor rich with browned butter, and smothered in creamy bourbon sauce and toasted pecans.

They might be the best pancakes I've ever tasted, and are pretty much the only ones I ever want to make again.  But now that spring is approaching, pancake weekends will have to wait for next fall again, when the air turns cold and crisp, and we'll have a baby to wake us up early...

Brown Butter Pecan Pancakes with Bourbon Sauce

  • 1/2 cup unsalted butter
  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 eggs
  • 1 1/2 cups whole milk
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla
  • 5 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup brown sugar
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 2 tablespoons bourbon
  • 1/2 teaspoon vanilla
3/4 cup pecans, toasted and chopped

Melt the butter in a saucepan over medium low heat.  Continue to cook the butter, swirling occasionally, until nutty brown solids form at the bottom.  Remove from the heat.

In a bowl, combine the flour, brown sugar, baking powder, baking soda, salt and spices.  Whisk in the eggs, milk, vinegar, vanilla and browned butter.

Preheat a griddle to 300 and spray with non-stick spray.  Use a 1/4 measuring cup to measure the batter onto the griddle and cook on one side until almost cooked through, then flip and finish cooking the other side.

Melt the butter in a saucepan over medium low heat.  Whisk in the flour, brown sugar, cream, salt, bourbon and vanilla.  Cook, whisking constantly, until thick enough to coat a spoon.

Serve the pancakes with the sauce and toasted pecans.

Yields about 16-18 pancakes.

Recipe from Curly Girl Kitchen