"Pancakes are a global favorite with unique recipes on every continent. Stateside, they're the fluffy stack of griddle cakes that we douse in maple syrup and butter. While pancakes' airy and light crumb is a huge part of their appeal, their flavor doesn't stand out as much. We interviewed Jeffrey Williams, Executive Chef at Willowsong, who admits, "The basic recipe is flour, sugar, a leavening agent, some oil, and a pinch of salt-so it's not heavy on flavor to begin with.""
"Consequently, he uses lemon zest and vanilla to jazz up the pancakes at Willowsong, providing an aromatic richness and bright zestiness to the mix. "I've also added cinnamon and bourbon in the past," he says. Spices are certainly the simple addition to take pancakes to the next level, and a pinch of cinnamon is the perfect pairing for vanilla. Butter is another crucial ingredient that Chef Williams thinks no pancake batter should be without."
""Butter typically doesn't impart too much flavor," he says, "but if you slightly brown the butter-meaning you toast the milk solids-it gives a really nice toasted, nutty flavor." Ultimately, Chef Williams' top three ingredients for pancakes are brown butter, vanilla, and sugar. However, he says, "The ingredient I'd use to bring it all together, though, would be a bit of flaked salt to enhance and brighten all of the flavors.""
Basic pancake batter is flour, sugar, a leavening agent, some oil, and a pinch of salt, producing a light crumb but mild flavor. Lemon zest and vanilla add aromatic richness and bright zestiness. Cinnamon or a splash of bourbon can introduce warm, complex notes. Slightly browning butter to toast the milk solids yields a toasted, nutty flavor that deepens batter taste. Brown butter, vanilla, and sugar form a flavorful core, and a sprinkle of flaked salt enhances and brightens all flavors. Cultured butter adds tangy richness when used in batter, on top, or for greasing the skillet.
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