Thick Pancakes with Whipped Maple Butter and Berry Compote

Name: Thick Pancakes with Whipped Maple Butter and Berry Compote
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cup Heavy Cream (Can substitute with 2 sticks of unsalted butter); 2 tbsp Maple Syrup; 2 tsp Vanilla Extract; 3 tbsp Maple Sugar (Can substitute with 1/4 cup powdered sugar); 1 tsp Ground Cinnamon; 0.5 tsp Salt

Recipe by Not a Chef

This recipe first appeared on Not a Chef. SeeMeCook added ingredient weights and nutrition.

Read the original recipe

Imported by Starr2 on SeeMeCook

Ultra-thick, fluffy pancakes designed to stack high and soak up syrup, served with a decadent whipped maple cinnamon butter.

Time: 30 minutes
Equipment: Stovetop
Good for: Breakfast or snacks
Cuisine: American
Contains: Dairy and alcohol
Diet: Vegetarian

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

4 servings

OriginalUSMetric

2 cup Heavy CreamCan substitute with 2 sticks of unsalted butter480 g
2 tbsp Maple Syrup40 g
2 tsp Vanilla Extract8 g
3 tbsp Maple SugarCan substitute with 1/4 cup powdered sugar35 g
1 tsp Ground Cinnamon3 g
½ tsp Salt3 g

Weights are estimates. Together, the ingredients weigh about 565 g before cooking, which is about 140 g per serving.

Steps

If starting with heavy cream, pour the 2 cups of cream into a stand mixer or a bowl for a hand mixer. Whip on high speed until the cream breaks, separating into solid butter and liquid buttermilk.
Drain the buttermilk and rinse the solid butter under cold water, pressing it to remove any excess liquid. If using pre-made butter, ensure the 2 sticks are softened to room temperature.
Place the butter in a clean mixer bowl. Add 2 tablespoons of maple syrup, 2 teaspoons of vanilla extract, 3 tablespoons of maple sugar (or 1/4 cup powdered sugar), 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt.
Whip the mixture on medium-high speed until it is light, airy, and the ingredients are fully incorporated.
Prepare the pancake batter (using your preferred thick pancake recipe) and cook until golden brown and fluffy.
Serve the warm pancakes stacked high, topped with a generous scoop of the whipped maple cinnamon butter and berry compote.

Notes

The source content for the pancake batter and berry compote was behind a paywall; this extraction focuses on the Whipped Maple Cinnamon Butter which was provided in the public preview. For the butter, using heavy cream to make fresh butter provides a superior texture, but store-bought unsalted butter works as a quick substitute.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 478
Protein: 3 g
Carbs: 20 g
Fat: 44 g
Fiber: 0 g

Where the calories come from

Heavy Cream86%
Maple Sugar7%
Maple Syrup5%
Vanilla Extract1%
Ground CinnamonUnder 1%

breakfast
brunch
pancakes
maple
butter
vegetarian
sweet

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