* Exported from MasterCook *
Pancakes, Browned Butter
Recipe By : Peter Kayaian
Serving Size : 4 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Low Fat Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
4 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs -- beaten
2 cups buttermilk
4 tablespoons butter -- browned
Most people enjoy their pancakes drenched in syrup and soaked in
butter. That's because plain pancakes are pretty... plain. But they
don't have to be, and the solution is brown butter. You already know
how easy it is to make brown butter. The Maillard reaction, a.k.a.
browning, is what makes brown butter taste so nuanced. At its
simplest, the Maillard reaction is a chemical reaction between a
reducing sugar and an amino acid. The Maillard reaction is
responsible for many tasty culinary delights, from the grill marks on
your ribeye to the golden sheen on a fresh-baked brioche and golden
brown pancakes.Brown butter blows the already great taste of butter
out of the park. When you brown butter, you're not browning the
butter as a whole, only the milk solids. As you brown, the milk
solids break down into smaller, tastier molecules that vary in flavor
from toasty, nutty, sweet, floral, and butterscotchy. The smell alone
is intoxicating and worth making this recipe for. While it takes good
timing to not burn the butter, it's a pretty simple step in this
straightforward recipe.
Brown your butter: In a small pot over medium heat, cook the butter
until it starts to foam and smell toasty. Looks for the visual cues
of the milk solids turning a golden brown. Pour into a small bowl off the heat.
Mix dry ingredients together.
Mix buttermilk, eggs, and browned butter together.
Fold the dry into the wet. Don't over-beat the batter; some lumps are OK.
Heat a nonstick pan over medium/low heat for a few minutes. Add a one
tablespoon of butter or neutral oil. Ladle in about 1/4 to 1/3 cup of
the pancake batter. Let cook for a minute or two. Flip when you see
air bubbles rise to the surface. It should be golden brown on the
bottom. Cook on the other side until brown.
Stack cooked pancakes and douse in maple syrup and butter, and enjoy!
S(Internet address):
https://www.myrecipes.com/extracrispy/you-should-use-brown-butter-in-every-pancake-you-make
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Per Serving (excluding unknown items): 465 Calories; 16g Fat (30.4%
calories from fat); 14g Protein; 67g Carbohydrate; 2g Dietary Fiber;
141mg Cholesterol; 1373mg Sodium. Exchanges: 3 Grain(Starch); 1/2
Lean Meat; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2021 - 0408