I would say that I’m a relatively easy-to-please person when it comes to food. I sit down at a restaurant, order whatever I feel like eating, pay, and leave. I mean I’m usually satisfied with their food, but for buffets, oh my lord, it’s different. We have this salad buffet near our place and it is one of the most aesthetically pleasing buffets. Rows and rows of colorful salad options, pasta, and then muffins, and then cakes, fruits, tapioca, soups, mac n’ cheese, ice cream, and bread. There probably everything that you could want in a lunch, dinner, or even breakfast. But out of all of this, after eating mounds of food, I would always no matter how full I would be, I would take a piece of warm bread with the king of all spreads, HONEY BUTTER. I loved it so much, that after eating my food I couldn’t fit anything else into my stomach and on the way out I may or may not have slipped myself a cup of it.
So how did I arrive to pancakes?
Pancake toppings are things that need to be very much liked. It is iconic because of the toppings, the maple syrup classic if you will, as it is one of the highly ranked “favorite breakfast foods.” No matter what the pancake has inside of it, the reason for its existence and eat-ability is the stuff you put on top of it. It almost cardboard without it. So the why not add the next best thing? My best friend honey butter.
Cinnamon Honey Butter
- Unsalted Butter (at room temperature) — 1/2 cup
- Honey — 1/2 cup
- Powdered Sugar — 1/2 cup
- Cinnamon Powder — 2 tsp
- Beat butter using stand or hand mixer until soft. Add honey, powdered sugar and cinnamon powder and beat until well combined.
- Transfer the honey butter to a mason jar and store in fridge. Honey butter can be enjoyed with pancakes, freshly baked breads, muffins and many more. Enjoy!!!