Brown Butter Griddlecakes With Wild Blueberries – a delicious recipe with flour, cane sugar, salt, baking powder, egg, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
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.
3
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.
451
kcal
Calories
12
g
Fat
77
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups all purpose flour, 1/4 cup unbleached cane sugar, 1 teaspoon fine sea salt, 1-1/2 tablespoons baking powder, and more.
Yes, Brown Butter Griddlecakes With Wild Blueberries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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