The Stack Recipe
Buttermilk pancakes with nutmeg butter, fruit compote, whipped cream
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Ingredients
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Pancakes
Fruit Compote
Whipped Cream
Method
Pancakes
- 1
Prepare the Batter
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk the buttermilk, eggs, and melted butter until combined. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- 2
Cook the Pancakes
Preheat a non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2 minutes until golden brown. Repeat with remaining batter.
- 3
Make Nutmeg Butter
In a small bowl, mix softened butter with nutmeg until well combined. Set aside.
Fruit Compote
- 4
Whipped Cream
- 5
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip on medium-high speed until soft peaks form. Be careful not to overwhip.
