Brown Butter Winter Citrus Pancakes

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: Serves 2

Ingredients

• 3 TBSP Butter
• 1 cup Buttermilk (I use milk and add in 1 T of vinegar to make buttermilk, since I don\'t keep it on hand)
• 1/2 tsp Vanilla Extract
• 1 Egg
• 1 cup All-purpose flour
• 1 TBSP Granulated sugar
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1 tsp Citrus zest (I used oranges, but you can use whatever kind you have/want)
• 2 Tangerines, peeled and separated
• 1 Grapefruit, peeled and segmented
• 1 Blood Orange, peeled and segmented (I used regular oranges since blood oranges were not quite in season yet)

Preparation

1. Melt butter in a small saucepan over medium heat. The butter will foam and froth and begin to brown. When the butter solids begin to brown, keep an eye on them so they don\'t burn. The butter will smell rich and nutty (I rely on this point to tell when it\'s done). Cook until butter bits are brown, then remove from the hot pan and place in a small bowl.
2. Whisk together egg, buttermilk, vanilla extract and citrus zest. Whisk in the browned butter. Set aside.
3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add the buttermilk mixture all at once to the dry ingredients. Stir together with a fork until well incorporated. If the batter is lumpy, that\'s fine.
4. Let batter rest while you heat up the skillet over medium head. We have a nonstick griddle, so I don\'t bother greasing the pan, but if you don\'t have a nonstick one, you may want to consider that. Spoon pancake batter by the 2 tablespoons full into the hot pan. Let cook until browned on one side, flip and brown on the other side.
5. Arrange the pancakes on a plate, top with segmented citrus and maple syrup (if desired).