Thick Pancakes with Whipped Maple Butter and Berry Compote

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

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Whip the mixture on medium-high speed until it is light, airy, and the ingredients are fully incorporated.

5. 5

   Prepare the pancake batter (using your preferred thick pancake recipe) and cook until golden brown and fluffy.

6. 6

   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 per serving

• breakfast
• brunch
• pancakes
• maple
• butter
• vegetarian
• sweet