Pancakes a la Noix de Muscade | Nutmeg Pancakes

Introduction

Fluffy griddle cakes scented with warm nutmeg, cooked in butter for crisp edges and a tender center. Mix quickly, keep a light hand, and serve hot with more butter and syrup.

Ingredients

• 1.5 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground nutmeg
• 2 large eggs, at room temperature
• 1.25 cups milk, at room temperature
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons unsalted butter, melted, plus more as needed for the griddle

Directions

1. In a large bowl, whisk flour, sugar, baking powder, salt, and nutmeg until evenly combined.
2. In a second bowl, whisk eggs, milk, and vanilla until smooth, then whisk in the melted butter.
3. Pour the wet mixture into the dry ingredients and stir gently until just combined; a few small lumps keep the batter tender.
4. Heat a griddle or wide skillet over medium heat. Brush with butter to lightly coat the surface without pooling.
5. Ladle batter onto the hot surface. Cook until edges look set and bubbles form on top, 2 to 3 minutes, adjusting heat to prevent scorching. Flip and cook until the second side is golden and the centers are set, about 1 to 2 minutes more. Butter the griddle between batches as needed.

Tips

• Do not overmix; stop stirring as soon as the flour streaks disappear to keep the crumb light.
• Keep cooked pancakes warm on a low oven rack while finishing the batch so they stay fluffy.
• If the batter feels thick, loosen with a splash of milk; if too loose, dust in a spoonful of flour.

Optional Additions

• Fold in blueberries, chopped toasted nuts, or chocolate chips just before cooking for variety.
• Finish with a pat of salted butter and warm maple syrup, or a spoon of jam for brightness.