Instructions

1. Melt 8 tablespoons of the Président® Salted Butter in a small saucepan over medium heat. Continue cooking, swirling the pan frequently, until the butter foams and the milk solids turn golden brown and smell nutty, about 3 to 5 minutes. Immediately pour the browned butter into a heatproof bowl. Let cool for 5 minutes.
2. In a large bowl, whisk together the flour, sugar, baking powder, and baking soda. No additional salt is needed because the butter is salted.
3. In a separate bowl, whisk together the buttermilk, eggs and vanilla. Slowly whisk in about 6 tablespoons of the browned butter, reserving the remaining 2 tablespoon for serving.
4. Pour the wet ingredients into the flour mixture. Gently fold until just combined. A few small lumps are fine. Do not over mix. Let the batter rest for 5 minutes.
5. Heat a large nonstick skillet or griddle over medium-low heat. Melt a little of the remaining 2 tablespoons Président® Salted Butter over the surface. Scoop about 1/4 cup batter per pancake onto the skillet.
6. Cook until bubbles form across the surface and the edges begin to look set, about 2 to 3 minutes. Flip and cook until golden brown on the second side, about 1 to 2 minutes more. Repeat with the remaining batter, adding more butter to the skillet as needed.
7. Rewarm the reserved browned butter briefly, then drizzle it over the pancakes. Serve immediately with maple syrup.