Spiced Pancakes with Maple Butter

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When the leaves start to turn in New England, my husband and I know we can expect plenty of company at our home in Massachusetts.

Because friends on leaf expeditions often call to book an overnight, breakfast is part of the package.

For a special morning meal, Spiced Pancakes with Maple Butter is an entree that delights guests, young and old.

Nothing could be simpler to prepare. 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 pats of creamy butter whipped with pure maple syrup. The recipe yields four servings but can be doubled easily. The delectable butter can be assembled several days ahead and the dry ingredients combined in advance, so that last-minute prep is kept to a minimum. Add some crispy bacon or grilled turkey sausage links, a fresh fruit salad, plus juice and coffee to accompany the mouth-watering griddlecakes.

Spiced Pancakes with Maple Butter

Serves 4.

Maple Butter:

6 tablespoons unsalted butter, diced, at room temperature

1/2 cup maple syrup

Pancakes:

1 1/2 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1 cup whole milk

3 eggs, beaten

4 tablespoons unsalted butter, melted, plus extra for greasing the griddle

Confectioners' sugar for garnish

For the maple butter: With an electric mixer on medium speed, cream the butter until smooth, and then gradually beat in the maple syrup until well blended. Alternatively, cream butter with a wooden spoon in a mixing bowl, and gradually stir in the syrup. Transfer to a ramekin or bowl. Makes 3/4 cup butter. (Butter can be prepared 2 days ahead; cover and refrigerate; bring to room temperature for serving.)

For pancakes: Combine flour, sugar, baking powder, cinnamon, ginger, salt, cloves and nutmeg in a large mixing bowl, and whisk well to blend. (Dry ingredients can be assembled a day ahead; cover and keep at room temperature.) In another bowl, whisk together milk, eggs and melted butter. Pour liquid ingredients into dry ones, and whisk to combine.

Heat a griddle or a large, heavy skillet set over medium heat until hot, then brush with just enough butter to coat the surface. Working in batches, pour batter onto hot griddle 1/4 cup at a time. Cook until bubbles appear on top and bottoms of pancakes are golden brown, about 2 minutes. Turn and cook until golden brown on other side, about 2 minutes. Remove to a warm platter, and cover loosely with foil. (Do not stack pancakes or they will steam and become flabby.) Repeat, adding more butter to griddle until all the batter has been used. Makes a dozen 4-inch pancakes

To serve, arrange 3 overlapping pancakes on each of 4 plates, and top with a generous dollop of maple butter. Dust with confectioners' sugar.

 

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Spiced Pancakes with Maple Butter - Recipe

(c) 2010 Betty Rosbottom