Brown butter buttermilk pancakes

To cook the pancakes: I get a chunk of butter + before adding each bit of pancake mix, rub the chunk of butter around the pan to coat the surface. or melt butter + brush it on the pan. using butter instead of oil makes the pancakes super crispy.

Season the batter with salt, it’ll bring out all the flavours of the other ingredients.

I won’t be the judge of your pancake consumption. I’ve said this makes 6 instead of how many it serves. I sure as hell amn’t going to tell you how much whipped cream and berries to use. like, just some lemon juice and caster sugar would be REALLY great here. Really, it’s probably my favourite crepe counterparts.

Makes 6 pancakes

50g butter

2 large organic eggs

Pinch salt 

125g flour 

150ml buttermilk

To serve: 

Soft whipped cream 

Roast berries 

Melt half the butter in the pan, swirl until it reaches a golden nutty colour, it’ll smell, unbelievable too. Pour it into a jug of a blender and wipe the pan clean. Add the rest of the ingredients to the jug and blend until smooth. 

Add some butter to the pan, melt, and add enough crepe batter to the pan to coat the base of the pan. Cook over a medium heat for 30 seconds on either side. Repeat to give you 8 crepes in total. 

Top the crepes with some whipped cream and roasted berries.