When I think about the fall, I think about sweaters, leggings, boots, crunchy leaves, and warm fulfilling food that makes me feel like the cooling weather is happening just for me. One of my biggest fall things is not something you’d expect.
Pancakes. I think pancakes are great all year round, but with the addition of fresh maple syrup, I just immediately associate pancakes with the fall. But now, I have one upped my own pancakes with the addition of this amazing compound butter. I softened butter and added maple syrup and cayenne pepper. The ingredients were mashed together and then formed into a log with a piece of saran wrap and then cooled in the refrigerator. It’s so easy to make and you don’t even need any special tools!
I won’t lie, I wanted to eat the butter plain. It’s that good.
But other than pancakes, there are so many fun applications for this butter! Pancakes are just one. French toast, waffles, baked potatoes, corn on the cob, popcorn… the possibilities are basically endless.
I used this butter to make more than a few things after I made it, but my favorite was poutine. Poutine is traditionally a Canadian dish, originating in Quebec. Typically, it consists of fries and cheese curds, covered in delicious brown gravy. It’s actually the best hangover food I’ve ever come across, as well as an amazing anytime I feel like food. So where did I use the maple cayenne butter? The brown gravy is based in a roux (butter and flour cooked together to create a base for a thick sauce), and the compound butter gave the whole sauce this sweetness backed by the sharpness of cayenne.
While I haven’t linked the recipe for my poutine to this article, with enough interest, I will post it at a later time. In the meanwhile, please please please enjoy the hell out of this butter and use it for everything.
Find the recipe here!