There is only one thing left to do after a romantic dinner, complete with a fancy cocktail, and a night of Valentine’s Day lovin’ — make some breakfast. And nothing says ‘baby I wanna do you for the the long haul,’ like pancakes.
To be perfectly honest, pancakes are a little boring, but super easy to make. You gotta do something a little extra to make them stand out above regular ol’ every pancakes. So, malted pancakes with hazelnut maple syrup, a recipe we’ve adapted from Brooklyn-based restaurant, Sunday In Brooklyn, are the best morning-after pancakes you’ll get your hands on.
Just follow the directions below to make a delectable breakfast for your Valentine that will leave her craving more.
Ingredients:
(Makes 16 Pancakes / Serves 4-6 People)
Pancake Ingredients:
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons malted milk powder
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons kosher salt
- 4 cups buttermilk
- 8 eggs
- 1 stick unsalted butter, melted
- Nonstick cooking spray
Hazelnut Maple Syrup Ingredients:
- 1 cup hazelnut butter
- ¾ cup, plus 2 tablespoons, maple syrup
- ¼ cup water
- ½ tablespoon salt
How to Make Them
- To make the pancakes, combine the flour, sugar, malted milk powder, baking powder, baking soda, and salt in a large bowl.
- To make the hazelnut maple syrup, put all of the syrup ingredients in a small bowl and whisk together until well combined, then set aside.
- In another bowl, whisk the buttermilk and eggs until smooth. Slowly whisk the wet ingredients into the dry until incorporated, then whisk in the melted butter. Be sure to not over-mix the batter, mate.
- Over medium heat, preheat two nonstick 6-inch skillets. Add 1/2 cup of batter to each after spraying with cooking spray. Allow to cook for 1-1/2 to 2 minutes, or until little bubbles start to emerge on the top of the pancakes’.
- Flip each pancake carefully, then let it cook for another 2 minutes, or until the bottoms are puffy and golden. Transfer to a plate and continue until you’ve used up all the batter. You should have about 16 pancakes.
- Divide the pancakes between plates, then top with the hazelnut maple syrup and serve.
What do you think of the morning-after pancakes recipe? You got something better? Let us know in the comments, on Facebook, or on Twitter.
