Brown Butter Pancakes

I love pancakes. FACT.


They are one of the foods that I could eat pretty much every day without getting sick of the sugary, buttery doughy goodness. Don't worry I know I have a problem.


Now for some reason over here when people say pancakes they mean thin, crepe like ones. Why is this? If they are crepes why don't people call them crepes?! It actually really confuses me, because to my family and myself pancakes are the thick, stackable, fluffy, tummy hurting, American style pancakes. 


These are PROPER pancakes.


Usually I'm actually not very good at making them, they come out either too flat or a little bit burnt - this is mostly because I'm so impatient to eat them that I put the cooker hob on the highest setting to cook them as quickly as possible... Seriously someone help me.
My older sister is the pancake goddess in our house. Hers come out perfect every time. PERFECT.  So today I tried a tweaked version of her recipe after resisting for so long and funnily enough they came out pretty good! Thanks Saz!


I would say if you want to halve this recipe you can seeing as it made about 10 pancakes for 2 people, but really you know you don't want to do that.


Saz's Pancakes
(adapted from her mind)


Ingredients


200g self raising flour
50g vanilla sugar
10g brown butter (I'll explain how to make this)
1/2 tsp baking powder
1 egg
100ml (or there a bouts) milk or butter milk.


Method


1. To make the brown butter, put unsalted butter in a pan and melt it on a low to medium heat stirring it occasionally so it doesn't burn. The butter might start to foam a bit but this is ok. As you stir the butter will become brown and take on a nutty smell and taste. Don't let it go too dark as it will be burnt and ruin the batter.
2. In a bowl mix the eggs, flour, sugar and butter. Adding the milk in bits (you might not need all of it), stir the batter until it has a smooth velvety consistency and coats the back of a spoon.
3. Heat a pancake or frying pan and coat lightly with some vegetable oil or melted butter. To pour the batter into the pan I use a 1/2 measuring cup but you can use a ladle, pouring jug, whatever. Pour the batter into the pan and cook on this side until you see little bubbles form on the top, this is usually my cue that the underside is cooked. Flip over and cook for another minute.
4. Serve with whatever you like, but I like it with butter and maple syrup. The only thing missing is some fried chicken!

My little sister likes to enjoy hers with homemade strawberry jam