Brown Butter, Butterscotch And Cinnamon Pancakes

• 1/4 cups Butter
• 1-1/2 cup Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Brown Sugar
• 1-1/2 cup Whole Milk
• 1/4 teaspoons Cinnamon Powder
• 1 whole Egg
• 1/4 cups Butterscotch Chips

1. In a saucepan on medium heat, melt butter and cook until golden in color, about 2 minutes. Remove from heat.
2. Combine flour, baking powder, vanilla extract, brown sugar, milk, cinnamon and egg in a mixing bowl. Stir to combine. Whisk browned butter into the pancake mixture until all of the lumps are gone. Gently fold in the butterscotch chips until well distributed.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cup scoops of batter onto the skillet, leaving some space between each pancake and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Remove cooked pancakes to a plate and finish cooking the rest of the batter.
4. Stack and garnish with butterscotch chips, chopped pecans, and a generous amount of syrup.

ubc, flour, baking powder, vanilla, brown sugar, milk, ubc, egg, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/brown-butter-butterscotch-and-cinnamon-pancakes/ (may not work)