New England Brown Butter Blueberry Pancakes

American · Year-round · 35 min · Serves 4 · By Sofia Ricci

Browning the butter before it goes into the batter is a small trick that pays off in nutty, almost caramel flavor. A proper rest lets the flour hydrate so the pancakes rise tall and stay tender. Fold the blueberries in at the last second so they streak the batter without turning it purple.

Ingredients

• 60g unsalted butter
• 250g all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• Half teaspoon baking soda
• Half teaspoon fine salt
• 360ml buttermilk
• 2 large eggs
• 150g fresh blueberries
• Maple syrup, to serve

Method

1. Melt the butter in a small pan over medium heat, swirling until the milk solids turn golden and smell nutty. Pour into a bowl and let cool slightly.
2. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. In another bowl, whisk the buttermilk, eggs, and brown butter. Pour the wet into the dry and fold just until combined; lumps are fine. Rest the batter 10 minutes.
4. Gently fold in the blueberries. Heat a lightly buttered griddle over medium heat.
5. Ladle the batter into rounds. Cook until bubbles form and the edges set, about 2 minutes, then flip and cook 1 to 2 minutes more. Serve warm with maple syrup.