Spiced Pancakes with Maple Butter

Yield: 4 servings

For maple butter:

6 tablespoons unsalted butter, diced, at room temperature

1/2 cup maple syrup

For pancakes:

1 1/2 cups all-purpose flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1 cup whole milk

3 eggs, beaten

4 tablespoons unsalted butter, melted, plus extra for greasing the griddle

Powdered sugar, for garnish

1. Make the maple butter. With an electric mixer on medium speed, beat room-temperature butter until smooth. Gradually beat in the maple syrup until well blended. (Alternatively, beat butter with a wooden spoon in a mixing bowl, and gradually stir in the syrup.) Transfer to a ramekin or bowl. (Butter can be prepared 2 days ahead; cover and refrigerate; bring to room temperature before serving.) Yield: 3/4 cup.

2. Make the pancakes. Combine flour, sugar, baking powder, cinnamon, ginger, salt, cloves and nutmeg in a large mixing bowl, and whisk well to blend. (If desired, cover and keep at room temperature up to 24 hours.)

3. In another bowl, whisk together milk, eggs and melted butter. Pour liquid ingredients into dry ones, and whisk to combine.

4. Place a griddle or a large, heavy skillet over medium heat until hot, then brush with just enough butter to coat the surface. Pour batter onto hot griddle 1/4 cup at a time. Cook until bubbles appear on top and bottoms of pancakes are golden brown, about 2 minutes. Turn and cook until golden brown on other side, about 2 minutes. Remove to a warm platter, and cover loosely with foil. (Do not stack pancakes or they will steam and become flabby.) Repeat, adding more butter to griddle, until all the batter has been used.

5. To serve, arrange 3 overlapping pancakes on each of 4 plates, and top with a generous dollop of maple butter. Dust with powdered sugar.

Per serving: 670 calories; 35g fat; 21g saturated fat; 240mg cholesterol; 12g protein; 78g carbohydrate; 37g sugar; 1.5g fiber; 650mg sodium; 210mg calcium.