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Spiced Pancakes with Warm Maple-Butter Syrup

Source of Recipe

From "Sunday Brunch" by Betty Rosbottom


Recipe Introduction

"Made with a classic batter of flour, eggs, sugar, and butter that is enhanced by a quartet of fragrant spices, these golden pancakes are topped with a drizzle of Warm Maple-Butter Syrup. The recipe yields four servings, but can be easily doubled. The delectable syrup can be prepared ahead and the dry ingredients combined in advance, so that last-minute prep is kept to a minimum."

List of Ingredients

Warm Maple-Butter Syrup:
â—¦ 6 tablespoons unsalted butter, diced
â—¦ 6 tablespoons maple syrup

Pancakes:
â—¦ 1 ½ cups all-purpose flour
â—¦ 3 tablespoons granulated sugar
â—¦ 1 tablespoon baking powder
â—¦ 1 teaspoon cinnamon
â—¦ ½ teaspoon ground ginger
â—¦ ¼ teaspoon salt
â—¦ â…› teaspoon ground cloves
â—¦ â…› teaspoon freshly ground nutmeg
â—¦ 1 cup whole milk
â—¦ 3 eggs, beaten
â—¦ 4 tablespoons unsalted butter, melted, plus more for the griddle
â—¦ Confectioners' sugar, for garnish


Recipe

For the Warm Maple-Butter Syrup:
Place the butter and maple syrup in a small, heavy saucepan set over medium heat. Heat, stirring, until the butter has melted and blended with the syrup, 1 to 2 minutes. (This mixture can be prepared 2 hours ahead; leave at room temperature and reheat, stirring, over medium heat.) Pour into a heat-proof pitcher, such as a small creamer. Rub the underside of the lip of the pitcher with a dab of butter to prevent dribbles.

For the pancakes:
In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, ginger, salt, cloves and nutmeg. In another bowl, whisk together the milk, eggs, and melted butter. Pour the liquid ingredients into the dry ones, and whisk to combine.

Heat a griddle or a large, heavy frying pan set over medium heat until hot, and then brush with just enough butter to coat the surface. Working in batches, pour generous ¼ cup measures of the batter onto the hot griddle. Cook until bubbles appear on the tops and the pancakes are golden brown on the bottom, 1 to 2 minutes. Turn and cook until golden brown on the other side, about 2 minutes. Remove to a warm platter, and cover loosely with foil. (Do not stack the pancakes or they will steam and become flabby.) Repeat, adding more butter to the griddle until all the batter has been used.

Arrange three overlapping pancakes on each of four plates, and drizzle with some of the warm syrup. Dust with confectioners' sugar and serve.


Makes 12 pancakes, to serve 4