Montana is cowboy country, pardner, and cowboys -- and of course cowgirls -- wake up hungry. You, too, will rise and take a shine at breakfast to to these luscious buttermilk flapjacks.
The Resort at Paws Up serves food that will satisfy the Western outlaw in you. Occupying miles of untamed wilderness in Montana's Blackfoot Valley, Paws Up goes way beyond the usual dude ranch, offering modern, spacious lodgings and all sorts of traditional western adventures, like horseback riding and fishing, as well as "new West" adventures like luxury camping and spa services.
But let's get back to the subject at hand: home-made pancakes that will make you forget all about those store-bought box mixes. The Resort at Paws Up serves theirs with maple-sugar compound butter, pure maple syrup, and Montana huckleberry compote, and we sure ain't arguing with any of that. But if you just can't find maple syrup or huckleberries in your corner of the world, you may serve these griddlecakes with honey and blueberry preserves. And if you can't find maple sugar for the recipe itself? No problem -- just use brown sugar.
Buttermilk Griddlecakes with Maple Butter and Huckleberry Compote (serves 4)
1 cup (240 ml) buttermilk
2 tablespoon (2 ml) butter
1 cup (240 ml) all-purpose flour
1 teaspoon (5 ml) maple sugar
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) kosher salt
Melt butter in a small saucepan until it just starts to brown; remove from heat.
In a one-quart mixing bowl lightly beat egg and add buttermilk. Add remaining dry ingredients and brown butter. Mix gently until just combined. Let rest one hour.
Pour two or three pancakes at a time on a lightly buttered, cast iron griddle at medium heat. Cook until golden brown on both sides.
Serve. Taste. Put your guns back in your holster and grin.