Good Morning Everyone! Happy Monday…uh..ya right.
I am thoroughly tired today and I’m not sure why. I just didn’t want to wake up this morning, maybe because its cloudy and drizzling outside. Not exactly a glowing endorsement to get out of bed.
This weekend was my Momma’s birthday, we had everyone at our house in the afternoon and we had some beers in the sun (before the weather took a turn for the worse.) For dinner I whipped up Pioneer Woman’s Grilled Chicken with Lemon Basil Pasta. YUM. This is not the first time I’ve made this recipe, it is SOOO good. Like to die for good.
Pioneer Woman is the bomb.
Then on Sunday morning, I made these little babies. The idea popped into my head when I saw the unopened bag of Butterscotch chips I bought with plans to make Butterscotch Pie but never ended up doing it.
Then I thought what other ridiculous ingredient can I add to this to make it not only super sugar sweet, but also buttery.
Yes, good idea but I need something BETTER than just melted butter.
Ding Ding Ding! We have a winner people.
PS. This is seriously how my thought process works.
So if you’re looking for a recipe that gives you an excuse to brown up some butter,
Ps. You have quite the list of demands there.
Nommity nom nom.I wish it was Sunday so I could:
A. Eat these again
B. Go back to sleeeeeeep.
Butterscotch & Brown Butter Pancakes:
1/4 cup butter
1 1/2 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 tbsp brown sugar
1 3/4 cup milk
3/4 cup butterscotch chips
More butter for cooking.
Butter and Syrup for serving
In a small pot, melt butter over medium high heat until melted and bubbly. Lower heat and allow to turn a light golden brown. Remove from the heat as the butter will continue to brown. Set aside.
In a large mixing bowl, mix together the flour, baking powder salt and sugar. Make a well in the center and add the milk and egg. Mix until just combined, add the browned butter and butterscotch chips. Stir in.
Heat a pan or griddle over medium heat.
Pour about 1/4 cup of batter for each pancake and cook until there are bubbles coming through the middle of the batter, about 2 mins. Flip and cook for another minute or so on the other side. Remove from the pan and keep warm while you’re making the other pancakes.
(obviously if you’re using a griddle you can make more than one at a time)
Once you have used all the batter, serve the hot pancakes with butter and syrup.