Bobby Flay’s Buttermilk-Pecan Pancakes with Bourbon Molasses Butter and Maple Syrup

Emily’s Rating Chris’s Rating
9 / 10 8.5 / 10

We have been pretty unsuccessful in finding delicious Chicago brunch places so far, though Nightwood last weekend was actually the best yet, so I figured we’d try to make some breakfast here. While slacking off at work, I watched some Brunch at Bobby’s recently, and saw him make this really delicious looking recipe. So when I woke up and it seemed like Em had a few more hours of sleep in her (she is working nights right now…), I figured I’d give this a shot. It was delicious and well-worth the various (largely inactive) steps.

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Dish Pecan Pancakes with Bourbon Molasses Butter
Recipe Source Bobby Flay, via Brunch at Bobby’s
Difficulty 6 / 10 – lots of steps for pancakes, but not hard
Time to Complete ~1.75 hours considering you need the butter to cool for an hour and then warm up for 30 minutes
Sides Served Bacon (prepared in super easy and delicious way)
Leftovers? We cut recipe in half, so no
Lessons Learned Bourbon molasses butter is delightful
Any Recipe Deviations? Used skim milk with some vinegar as a substitute for buttermilk
Make Again? Absolutely
Changes Next Time? Use buttermilk if possible
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One Response to Bobby Flay’s Buttermilk-Pecan Pancakes with Bourbon Molasses Butter and Maple Syrup

  1. Pingback: Best Way to Cook Bacon | Lessons from the Kitchen of a Stay-at-Home Husband

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