Looking for something simple, light and shall we say… divinely buttery to drizzle over pancakes and waffles!?
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This Brown Butter Honey Sauce is fast and fabulous! This can absolutely be made without browning the butter, however browned butter adds a beautiful nutty flavour! The end result, once slightly cooled, is a creamy, flavourful, golden, sweet sauce perfect to drizzle on pancakes, waffles, even on cheese! Warning – this is sweet, a little goes a long way and is very addictive!
Edited to add: this recipe was beautiful served on the Strawberry Rhubarb Skillet Cobbler.
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Yield
4-6 servings
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Yield
6-8 pancakes
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
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Ingredients:
- 1 cup of liquid honey(We recommend MOB Honey YYC )
- 2/3 cup of unsalted butter *if using salted butter omit the salt below
- 1 tsp of vanilla extract
- 1/2 tsp of kosher or sea salt
- 1/2 tsp of cinnamon (optional) *or other desired spice, ie nutmeg, ginger
Tips & Tricks:
- Browning butter is not hard, BUT it does take some paying attention to it! There are many references on the www that explain how to do it well and why it is so good!
- This can also be made without browning the butter, just simply bring the butter to a melt.
- This sauce may separate. I have not had this issue as it is used up quickly.
Directions:
- In a medium saucepan, on medium to high heat, melt and “brown” the butter until slightly golden brown. Be careful not to burn it!
- Remove from heat and whisk in the honey, salt, vanilla and any desired spices like cinnamon (optional).
- Sauce should thicken slightly as it cools down.
- Alternatively, while still warm / hot, pour into a clean, heat proof glass jar with lid and once cooled, store in the refrigerator. Simply place in a hot water bath to warm up and shake for future servings.
- Serve hot/warm. Enjoy!
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