Fluffy Pancakes with Whipped Butter

1.MAKING THE WHIPPED BUTTER MIXTURE In a medium bowl, whip the softened butter with an electric mixer until soft peaks form.

2.Add the ground cinnamon and honey to the whipped butter. Continue to whip until stiff peaks form, creating a salted whipped cinnamon butter.

3.MIXING THE DRY INGREDIENTS In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.

4.MIXING THE WET INGREDIENTS In a separate bowl, beat the egg and then whisk in the milk, melted butter, and vanilla extract.

5.MAKING THE BATTER Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.

6.Heat a non-stick skillet or griddle over medium heat and lightly grease with a little butter.

7.Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

8.Flip the pancakes and cook for another 2 minutes or until golden brown. Repeat with the remaining batter, adding more butter to the skillet as needed.

9.Serve the pancakes warm, topped with a generous dollop of the salted whipped-honey-cinnamon butter. Drizzle with extra honey if desired.