I think the last time I ate an official restaurant brunch was two years ago, when I hauled my seven-months-pregnant self down to Chelsea to meet a friend at Cookshop. For some reason I decided to walk the 40 (not-so-picturesque) blocks, but the buttermilk pancakes with caramelized bananas and cinnamon butter were worth the trip. To tell you the truth, I've been thinking of them ever since and scheming to recreate them at home.
My banana-caramelizing technique still leaves a lot to be desired, unfortunately, but there's no trick to cinnamon butter. There's also no wrong way to eat it. I'm not a maple syrup woman, so I top my pancakes with this sweet-spicy spread. (My favorite pancake recipe is here, by the way; these guys are tasty with no topping at all, but a little extra fat and flavor takes them right over the top.) Waffles, biscuits, a plain old piece of toast—all excellent candidates for a swipe of cinnamon butter. Good bread or toasted English muffins, cinnamon butter, a bowl of berries, and a pot of tea would make a charming simple meal or snack for weekend guests.
- 4 tablespoons butter at room temperature
- 1 tablespoon sugar
- 1/2-1 teaspoon cinnamon
Stir together the butter, sugar, and 1/2 teaspoon cinnamon. Taste and add more cinnamon if you want a stronger flavor. (As pictured, the butter contains a full teaspoon of cinnamon.) Leave at room temperature if serving that day; otherwise, cover, refrigerate, and allow to soften at room temperature again before serving.