Make the Brown Butter: Melt butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and set aside.
In a large bowl, combine all Johnnycake Batter ingredients and whisk until just combined. Stir in 2 tablespoons of the prepared brown butter.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each johnnycake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately with maple syrup, fresh berries, and a drizzle of the remaining brown butter.
Ingredients
6
1 cup240 mLSourdough discard-unfed
1 cup120 gAll-purpose flour
1/2 cup120 mLButtermilk
2 tablespoons30 mLSugar
1 teaspoon5 mLBaking powder
1/2 teaspoon2.5 mLBaking soda
1/2 teaspoon2.5 mLSalt
4 tablespoons60 mLUnsalted butter
1 tablespoon15 mLButter-for cooking
To tasteVariableMaple syrup
To tasteVariableFresh berries
Equipment
Large bowl
Small saucepan
Griddle or frying pan
Spatula
Measuring cups and spoons
Instructions
Make the Brown Butter: Melt butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and set aside.
In a large bowl, combine all Johnnycake Batter ingredients and whisk until just combined. Stir in 2 tablespoons of the prepared brown butter.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each johnnycake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately with maple syrup, fresh berries, and a drizzle of the remaining brown butter.
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