It’s November, you guys!!! You know what that means right? It means its sweater weather, the leaves are changing color, and all the holiday things are officially out! Thanksgiving and Christmas are on their way and I couldn’t be more excited about it. In honor of the holiday season I have come up with a bunch of recipes that are good for all of Thanksgiving day like what to have for Thanksgiving breakfast to your not so normal Thanksgiving sides! Ill be posting new recipes three times a week and you even can follow my instagram @threehungrybellies for behind the scenes stuff!
The first recipe for November are my super fluffy homemade pancakes! Not only are they easy to make but I even came up with a delicious maple caramel cream sauce to eat them with. It starts with browning some butter, pouring in some heavy cream like a caramel, and finishing it off with maple syrup! It is so good you may even want to double the recipe.
The Fluffiest Pancakes with Maple Caramel Cream
Makes 9 pancakes
INGREDIENTS:
For the Pancakes:
3 Tbsp. of vinegar
1 Cup of whole milk
1 1/2 Cups all purpose flour
1 1/2 Tsp. of baking powder
1 Tsp. baking soda
1/4 Tsp. of salt
3 Tbsp. of sugar
1/4 Tsp. of almond extract
2 Large eggs
3 Tbsp. of oil
For the Maple Caramel Cream:
3 Tbsp. butter
1/4 Cup of Heavy Cream
1/4 Cup of Maple Syrup
INSTRUCTIONS:
For the Maple Caramel Cream:
1.) In a saucepan with 5 inch sides cook the butter on medium high for about 7 minutes. It should become slight brown and very fragrant.
2.) Next, take the pan off the heat and pour in the heavy cream. It will start to bubble violently but continue stirring until it calms down.
3.) Place the caramel cream mixture back on the stove with a medium high fire and pour in the maple syrup. Boil for about 5 minutes. Then let cool for another 5 minutes.
4.) Pour the maple caramel cream mixture into a pourable glass jar and use liberally on your pancakes!
For the Pancakes:
In measuring cup, combine the 3 Tbsp. of vinegar and 1 cup of whole milk. Let it sit for 5 minutes to curdle.
In a bowl, mix together the all purpose flour, baking powder, baking soda, salt, and sugar.
To the dry ingredients add in the 1/4 tsp. almond extract, 2 eggs, 3 tbsp. of oil, and the curdled milk mixture. Whisk fast to combine the ingredients. It is okay for a lump but be sure not to overmix.
With a nonstick pan on medium high, spoon in about 1/4 cup of batter. When the batter touches the pan you should hear a little sizzle. Cook the first side for 40 seconds then flip to cook the other side for another 40 seconds. Don't worry that the batter is still on the runny side. Cooking it while it is still on the runny side gives the pancakes the fluff factor.
You should get about 9 pancakes! Serve them with maple caramel cream and eat them while they are hot!