Whole Wheat Brown Butter Cinnamon Pancakes

It's Saturday! And apparently it's National Pancake Day! And for me, it's kind of a work day. OOF. Not that I'm complaining — you guys know I love my work — BUT: something about "working" on a Saturday feels a bit wrong to me. But, given that I took the last 2.5 days to camp and climb and enjoy good company in the great outdoors... I guess that was my weekend, and today/tomorrow I'll GET IT DONE! WOOHOO!

Even though I'm working, I figured I should still indulge in a little Saturday morning relaxation. Luckily, making pancakes as "relaxation" overlaps with "work" for me! Um, how much better can this job get? Fo reals. I'm grateful! After my few days of climbing (and now being exhausted/sore) and camping (waking up semi-early with the sun), it felt REALLY strange to wake up naturally at 7:45 today — I had that "OMG IT MUST BE NOON" feeling until I looked at my clock. Whew. 7:45. An acceptable time for an adult to wake up, right? I think so.

I really wanted to call these pancakes "whole wheat brown butter cinnamon pancakes with apple cider vinegar mixed berry compote" ... but that is 100% obnoxious and I am very against obnoxiously long post titles. Usually. But that would have been more accurately descriptive! I used white whole wheat flour, some leftover buttermilk, heaps of cinnamon, frozen mixed berries — and the other usual stuff. Pretty straight forward. I also put a tiny bit of cornstarch in the compote, but I'm not sure it was actually necessary. I'm not a compote expert — anyone have an answer there? I wanted it to thicken just slightly, and thought the apple cider vinegar might help with that... but didn't want to be reckless. RECKLESS COMPOTE MAKER!?!? HOW DARE YOU!? Sorry.

Have a wonderful weekend! Make some pancakes! Or some breakfast pasta! Or cinnamon rolls! Clearly I'm a breakfast fanatic. xoxoxo

Whole Wheat Brown Butter Cinnamon Pancakes

• Author: Mary
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 minutes
• Yield: 2-3 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 cup white whole wheat flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp cinnamon
• 1 Tbsp granulated sugar
• 3 Tbsp unsalted butter
• 1 cup buttermilk
• 1 egg
• ½ tsp vanilla
• 1 Tbsp apple cider vinegar
• 1 Tbsp brown sugar
• 1 ⅓ cups mixed berries
• ½ tsp cornstarch

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Instructions

1. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside.
2. In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won't continue to cook.
3. Whisk together the butter and the buttermilk, then add the egg and vanilla. Combine with the dry ingredients and whisk until mostly combined (don't over-mix).
4. Heat a nonstick griddle over medium heat, and when it's hot pour ⅓ cup at a time onto the griddle. Cook until each side is golden brown, about 2 minutes. Keep warm in the oven, heated to 200F.
5. While the pancakes are cooking, make the compote: combine the apple cider vinegar with the brown sugar in a small saucepan over medium heat. Cook until the sugar has dissolved, then add the berries. Bring to a simmer, using a spatula to break apart the berries, and cook for about 10 minutes. Add the cornstarch, if using, stir and cook for another few minutes (or until thickened).
6. Serve the pancakes topped with yogurt, compote, and maple syrup!

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