Brown Butter Blueberry Muffin Pancakes

Steps

1. 1

   Brown the butter by heating it in a small saucepan over medium heat, whisking constantly until it foams, turns golden brown, and smells nutty. Remove from heat and let it cool slightly.

2. 2

   In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. 3

   In a separate bowl, whisk together the milk, egg, vanilla extract, and the cooled brown butter.

4. 4

   Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine.

5. 5

   Let the batter rest for 15 to 20 minutes. This allows the flour to hydrate and results in a lighter, fluffier pancake.

   Start 20-minute timer
6. 6

   Heat a non-stick skillet or griddle over medium-low heat and grease with a small amount of butter.

7. 7

   Sprinkle a small amount of the cinnamon streusel directly onto the greased pan.

8. 8

   Ladle the pancake batter directly over the streusel. Top the batter with several fresh blueberries and an additional sprinkle of streusel.

9. 9

   Cook until bubbles form on the surface and the edges look set and dry. Carefully flip the pancake.

10. 10

    Cook for another 1-2 minutes on the second side until the streusel has caramelized and the pancake is cooked through.

    Start 1-minute timer
11. 11

    Serve warm with a pat of butter and a drizzle of maple syrup.