Pancakes with maple butter sauce

American 15 Mins Prep · 20 Mins Cook

1. Whisk together the flour, baking powder, salt and sugar in a large mixing bowl.
2. Melt 3 tablespoons of butter, then combine it with the milk, egg and vanilla extract in a separate bowl. Whisk until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until combined.
3. Heat a non-stick pan over a medium heat. Lightly grease with cooking spray or a small amount of butter. Pour 60ml of batter into the pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2 minutes, or until golden brown. Repeat with the remaining batter. Keep the cooked pancakes warm under a clean kitchen towel.
4. In a small saucepan, melt 115g of the butter over a medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, turns golden brown, and smells nutty (approx. 4-5 minutes). Remove from the heat and immediately stir in the maple syrup. Allow it to cool, then blend with a hand blender to make a smooth sauce.
5. Stack the warm pancakes on a plate. Generously drizzle over the burnt maple butter and serve.

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