Brown Butter Pancakes with Kacie Carter
- 10 mins.
- Cook Time: 20 mins.
- Total Time: 30 mins.
- Yield: 7 Large Pancakes
We partnered up with our friend, Kacie Carter, for another Farmers Market inspired recipe, Brown Butter Pancakes with Peach Compote.
1 box Sugar-Free Chestnut Pancake Mix
3/4 cup + 2 Tbsp coconut milk or milk of choice
3 Tbsp grass fed butter, plus more for cooking pancakes
1 Tbsp vanilla extract
4 eggs, yolks and whites separated
Zest of 1 lemon
3-4 large ripe peaches, ideally yellow (you can also use plums, nectarines, or any other
fruit you like here)
Zest of 1 lemon
2 Tbsp honey
1 cinnamon stick
2 star anise pods
Pinch sea salt
Handful basil leaves (optional)
Instructions:MAKE your brown butter by adding 3 Tbsp butter to a pan over high heat. Allow
butter to melt and when it starts to bubble, turn down to medium high heat.
STIR butter constantly; vigorous bubbles will begin to crackle and evaporate. Once bubbling slows down, you’ll notice the color start to change. Watch and stir carefully until the color of the liquid begins turning golden and then a toasty brown. You’ll smell the incredible aroma! Quickly remove from heat without burning, pour into
a bowl and allow to cool.
BEGIN your compote. Slice peaches horizontally and twist to open; remove pits.
TEAR peaches into chunks with your hands and add to a medium sized pan while squeezing out some of the liquid out as you go.
ADD lemon zest, honey, spices, salt.
COOK peaches over medium heat, stirring regularly with a wooden spoon until liquid is reduced and peaches are soft and fragrant. Remove from heat, add handful of basil leaves to steep.
REMOVE basil leaves once cooled, cinnamon stick and star anise; stir well to incorporate flavors.
For the pancake batter:
SEPARATE egg whites into a bowl. Whisk by hand or with egg beaters until soft fluffy peaks have developed; set aside.
WHISK the rest of the wet ingredients in a large bowl: brown butter, egg yolks, milk, vanilla extract, lemon zest.
ADD 1 box of Simple Mills No Added Sugar Pancake Mix and stir well with a spatula.
FOLD in the beaten egg whites gently, taking care not to collapse all the bubbles. You should still see some streaks of white.
HEAT a cast iron pan to medium heat.
ADD butter to pan, pour in 1/3 cup pancake batter and form a circle. Let cook for 3 minutes on one side until bubbles start to burst through the batter on top; flip and let cook 1 minute on second side.
FINISH cooking all pancakes; stack, add your compote, a knob of butter, a drizzle of maple syrup and enjoy!
Watch Kacie make this and more on our Instagram @simplemills.