Name: Brown Butter Snickerdoodle Pancakes
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: Betty Crocker Sprinkles, Blue Sugar; O Organics Milk, Low Fat, Organic; McCormick Gourmet™ Organic Ground Saigon Cinnamon; SIGNATURE SELECTS Sugar, Light Brown; O Organics Sugar, Organic, Powdered; SIGNATURE SELECTS Baking Powder, Double Acting; Gold Medal All Purpose Flour with Resealable Bag; Morton Sea Salt, Coarse; McCormick® Cinnamon Sticks; Vital Farms Eggs Large - 12 Count; Arm & Hammer Fridge-N-Freezer Baking Soda; McCormick Pure Vanilla Extract (1 oz); McCormick® Cream Of Tartar; Challenge Butter, Unsalted, European Style

* To make the brown butter place butter in a small pot on medium heat on the stove top. And stir for 3-5 minutes till butter simmers and browns.
* In a 4 cup measuring cup or medium bowl whisk a large egg. Add brown sugar. Add flour, cinnamon, baking powder, baking soda, cream of tartar and slat. Add milk. Add vanilla extract and brown butter. Whisk all together till combine. There will be some lumps.
* To make the pancakes, scoop 1/4-1/2 cup of batter into a medium greased skillet, on medium heat. Let pancake cook for 2 minutes on each side. Repeat till batter is finished. It makes 8 pancakes using 1/4 cup.
* In a small cup or bowl combine powder sugar, cinnamon and milk, stir together.
* Pour icing over pancakes and sprinkle with cinnamon sugar. Garnish with cinnamon sticks. Slice and enjoy!

Brown Butter Snickerdoodle Pancakes

Serves 2

35 mins prep

45 mins cook

80 mins total

What you need

How to make

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