Brown sugar pancakes are a new recipe that we just tried out, and they turned out AMAZING. Put these pancakes on your breakfast table and the crowd will go wild.
Reprinted with permission from the publisher, Harper Collins, from the Batali Brothers Cookbook by Benno and Leo Batali. Copyright 2013.
|2 cups all-purpose flour||2 cups whole milk|
|1 tablespoon baking powder||1/2 teaspoon vanilla extract|
|1 pinch salt||2 tablespoons unsalted butter, melted, plus unmelted butter for the pan|
|1 tablespoon granulated sugar||3 tablespoons light brown sugar|
|2 eggs||maple syrup and butter, for serving|
Put a nonstick or cast-iron frying pan on the stove over medium heat.
In a medium bowl, mix the flour, baking powder, salt, and granulated sugar together.
In a large bowl, beat the eggs with the milk. Add the vanilla extract and the melted butter, then whisk some more.
Add the dry ingredients into the wet ingredients in thirds, and whisk. Make sure to get all the lumps out of the batter.
When you are done whisking the batter, crumble 2 tablespoons of the brown sugar on top and then stir them in.
Take some unmelted butter and heat it in the pan so it melts and bubbles.
Then cook in batches: Pour the batter onto the pan (not all of it, just a ladleful at a time—we like a 2-or 3-ounce ladle) so you form good round circles. Flip the pancakes when bubbles form on the top, and cook them till they are ready.
Sprinkle the remaining tablespoon of brown sugar over the top and serve hot, with maple syrup and butter.
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