This is one of my favourite things to make on the weekend for french toast, waffles, and pancakes. I love the taste of melted butter on my carb heavy breakfasts, but when I’m cooking them, I’m also the last one to the table to eat, and everything is usually too cool to melt it. On a whim one day I tried melting some butter, then adding maple syrup to it, to get the “All-in-One” flavour going. I also happened to not keep a close enough eye on the butter, browning it.
This was one of the best mistakes I’ve ever made. I wasn’t really surprised though, because there’s not much better than the taste of browned butter, with its nutty goodness. After searching around the internet I quickly saw that I wasn’t the first person to think of this (damn), but in case you haven’t, here’s how I do it.
Note: I noticed a few people add a little bit of cinnamon to this as well. I haven’t tried that, but if you like cinnamon, I’m sure it wouldn’t be bad. I’ve been thinking of adding a bit of whisky one day for a grown up version, just a tbsp or so, but if you get to that first let me know how it is!
Jacked Up Brown Butter Maple Syrup
- ¼ cup (4 tbsp) butter
- ½ cup pur maple syrup
- Melt the butter in a small saucepan over medium heat until browned. The butter will first foam, and then when the foam subsides little brown flakes will appear.
- Slowly pour in the maple syrup, and whisk to combine.
- Serve warm.
Katie @ Recipe for Perfection