Southern summers are…complicated.
For a large part, summers in the South are picturesque, sunny, and warm. If you’ve ever seen a Nicholas Sparks movie, you’ll know what I’m talking about.
However, there is a dark side. An ominous side. The humidity.
The humidity will make a grown man weep with misery. Some days, I will wake up and take my dogs for a walk and be practically choking on the thickness of the Southern summer air. I knew a cute little lady who used to say, “it’s like pea soup out there!”
BUT. It is now the first week of August and I can feel the tendrils of fall snaking forward to wipe away the dense, balmy heat of this summer.
Also, pancakes. I mean, come on. Is there really any reason to NOT eat pancakes? I made these Brown Butter Cinnamon Apple pancakes to relish in my weekend mornings. These pancakes let me take things slow and to understand that happiness comes drenched in maple syrup.
Lucky for you, these pancakes are quick enough to make that they don’t have to be JUST for the weekends. I am also not beyond eating breakfast for dinner. Breakfast is the most glorious meal of the day – so why shouldn’t it be extended to other meals?
These pancakes are warm and have a nutty, toasted taste due to the browned butter. They slightly sweet from the addition of a small amount of brown sugar and the natural sweetness from the apples. They are the fluffiest, tastiest bite you’ll have all week and they will definitely distract you from the dog days of summer.
Browned Butter Cinnamon Apple Pancakes
What You’ll Need:
- 1 1/4 cup flour
- 3 tsps of baking powder
- Pinch of salt
- 1 egg
- 1/2 a large granny smith apple, peeled and diced
- 1 tsp of lemon juice
- 1 1/2 cup of milk (I used almond milk but other milks have worked very well)
- 4 tblsp of butter
- 1 tsp of vanilla
- 1 tblsp of brown suggar
- 1/2 tsp of cinnamon
Makes 8 Pancakes
- In a medium skillet, melt your butter and let it cook until it turns a toasted, brown color (about 3-4 minutes). Do not walk away from it – it can and will burn. Once brown, pour it into a small bowl and set aside. Add a little more butter to the skillet and throw in your diced apples and let it cook until soft (2-3 minutes). Add the cinnamon and lemon juice at the end just to warm through. Turn off heat and set skillet aside.
- In a medium mixing bowl, combine your flour, salt, and baking powder together. Then add your vanilla, egg, milk, and brown sugar. Mix until just combined. Then add the browned butter and apples and mix together. Let the batter rest for 5-10 minutes while you clean up.
- In that same medium skillet, heat a bit more butter at medium heat (I combine olive oil and butter to cook the pancakes in so that the butter doesn’t burn). Once the skillet is hot, I use a 1/3 cup measure to scoop out the pancake batter and pour it into the skillet. When the pancake looks cooked around the edges and bubbles appear on the surface and begin to break, flip the pancake to the other side and let it cook all the way through (about 1 minute per side). Repeat until all of your batter is used up.
Douse with copious amounts of cinnamon and maple syrup and eat like you’ve never seen food. Freeze extras for a wonderful, weekday breakfast treat or the best breakfast-for-dinner accompaniment.
All the lovely photos were taken by Nick W.