Malted Buttermilk Pancake Recipe
house-made fruit compote, cinnamon honey butter, Steen’s cane syrup, with either Conch sausage or smoked bacon
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Ingredients
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Pancakes
Cinnamon Honey Butter
Fruit Compote
Optional Additions
Method
Pancake Preparation
- 1
Mix the Dry Ingredients
In a large bowl, whisk together the flour, malted milk powder, baking powder, baking soda, and salt.
- 2
Mix the Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, and melted butter until fully combined.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are okay.
- 4
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on top and edges look set, about 2-3 minutes. Flip and cook until golden brown, about 1-2 more minutes.
Cinnamon Honey Butter Preparation
- 5
Combine Ingredients
In a bowl, mix the softened butter, honey, and ground cinnamon until smooth and well combined. Set aside.
Fruit Compote Preparation
- 6
Final Assembly
- 7
Serve
Stack the pancakes on a plate, top with fruit compote, dollop with cinnamon honey butter, and drizzle with Steen’s cane syrup. Serve with Conch sausage or smoked bacon on the side.