From the kitchen: Cranberry Pancakes & Brown Butter Cranberry Maple Syrup
You guys. I found the pancakes of my dreams. Really. I’m in love. Like I want to marry this stack of flap jacks. Is that normal? No? You’re right. Fine. But these were like “take a bite – Mmmmmm out loud – do a happy dance like nobody’s watching” kind of delicious. They were light, fluffy, buttery, tart and just sweet enough. Even without syrup. But let’s talk about this syrup. Brown butter? Ever heard of it? It’s what fantasies are made of. It’s what spinach should be of. It’s what makes this maple syrup decadently amazing. But let’s not forget those cranberries! Those little ladies are the real star of this festive pancake syrup. They add a perfect balance of tartness to the already sweet maple syrup, and a gorgeous crimson color that is so inviting. Have I gushed enough? Are you convinced? Make these pancakes asap and be prepared for tears. Of joy, course. – xoxo
Cranberry Pancakes & Brown Butter Cranberry Maple Syrup
Makes about 12 pancakes & 1 1/2 cups syrup
- 1 1/2 cup whole milk
- 4 Tablespoons vinegar
- 2 cups all-purpose flour
- 6 Tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 4 tablespoons melted butter
- 1 cup fresh cranberries, coarsely chopped
- 2 teaspoons orange zest, about 1/2 a navel orange
- Combine the milk and vinegar in a medium bowl for 10 minutes. (Essentially, you’re making buttermilk)
- Mix the dry ingredients together in a large bowl.
- Add egg and melted butter to the soured milk and whisk to mix.
- Pour wet ingredients into the dry and gently whisk by hand until flour is just incorporated. DO NOT over mix. If there are lumps, it’s okay. Just leave them.
- Gently fold in cranberries and zest.
- Let the batter sit, undisturbed for about 10 minutes. Do not stir it at all.
- When you’re ready to cook your pancakes off, heat a pan or griddle over medium heat and melt 1/2 -1 tablespoon butter (do this for each pancake as you cook)
- Gently pour a ¼ cup of batter onto your frying pan or griddle.
- Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.
Love+Cupcakes tip: do not over crowd your pan or griddle. Cook 1-2 pancakes at time and keep them warmed in an oven set to 150 degrees F
4 tablespoons butter (this will cook down to about 2 tablespoons)
1 cup fresh whole cranberries, divided
1 cup maple syrup (use the good stuff people, Grade A…sorry Aunt Jemima)
- Heat butter over medium low heat in a small saucepan. Allow to melt and cook, stirring only occasionally to distribute heat. The butter will begin to bubble, this is the moisture escaping. Do not take you eyes off the butter as it cooks, it will begin to brown very soon. You’ll notice a very nutty aroma and small brown bits forming at the bottom of the pan. Stir those up a bit and remove butter from heat immediately. Transfer to a small bowl and set aside.
- In the same pan (no need to clean), add maple syrup and 3/4 cup cranberries. Heat over medium heat until mixture begins to simmer, about 5 minutes.
- Gently mash cranberries into syrup and add the remaining 1/4 cup of cranberries.
- Stir in the reserved brown butter and cook for another 3 minutes and transfer syrup to a pouring container.
Serve warm. Enjoy!