Brown Butter Buttermilk Pancakes

What you'll need:

Dry ingredients:

• 2 cups all purpose flour

• 3 tbsp sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

Wet Ingredients:

• 2 1/4 cup buttermilk

• 2 large eggs ( room temperature) (lightly beaten)

• 1 tsp vanilla bean paste

• 4 tbsp butter plus about a little extra to account for what cooks off while browning.

Other:

• Maple syrup (for serving)

• Butter ( for serving)

• avocado oil

Directions:

1. In a small saucepan, melt the butter over medium heat. Once melted the butter will foam up and subside, you'll see brpwn specks start to form at the bottom (it takes about 5-8 mins) It should have a nutty aroma. Remove from heat and pour in a bowl to stop from cooking. Set aside and let it cool.

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

 3. In another bowl, whisk together the buttermilk, and egg. Slowly whisk in the brown butter, and don't forget to scrape in all those browned bits at the bottom of the bowl. That's the good stuff.

 4. Add the wet ingredients to the dry ingredients and stir gently until just combined (batter should remain lumpy with a few streaks of flour..DON'T OVERMIX). Let the batter sit for 10 minutes before cooking.

 5. Heat a nonstick skillet or griddle over medium- low heat and lightly grease with oil. Using a paper towel, carefully wipe out the oil, leaving a thin film on bottom of pan.

 6. Pour about 1/2 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 3 minutes. Flip and cook another 2-3 minutes, or until golden brown and cooked through.

 7. Serve warm, top with salted butter and drizzle over some maple syrup and ENJOY!