Pancakes with Organic Pine Cone Butter

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, beat the eggs with milk, melted butter, and vanilla extract.

Maple Butter Recipe

8 tablespoons (1 stick) unsalted butter

1/2 cup Pine cone syrup

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

Let 1 stick unsalted butter sit at room temperature until softened. Meanwhile, place 1/2 cup maple syrup in a medium saucepan over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer until reduced by a quarter, 10 to 12 minutes (keep a close eye, as the syrup could boil over!). The syrup will look thick and coat the back of a spoon and the bubbles in the pan will be larger and slower. Remove from the heat and let cool completely, 20 to 25 minutes.

Beat the butter in a large bowl with an electric hand mixer until smooth and creamy, about 1 minute. (Alternatively, beat the butter with a whisk.) Add the cooled maple syrup, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cinnamon. Beat until fluffy and lighter in color, 1 to 2 minutes.

Storage: Refrigerate maple butter in an airtight container for up to 1 week or freeze for up to 1 month. Some maple syrup might bead on the surface of the butter after a few days. Let the butter come to room temperature, then re-whip until smooth and well-combined. If frozen, thaw overnight in the refrigerator and re-whip before serving.

Pour the wet ingredients into the dry ingredients, stirring until just combined.

Heat a non-stick pan over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

Serve hot with a dollop of Organic Pine Cone Butter, a drizzle of Bourbon Barrel Aged Maple Syrup, and fresh exotic fruit from the Tropical Fruit Box.

Relish this holiday pancake recipe with every delightful bite.