Maple Butter
By Diane UngerPublished on March 31, 2014
Time
10 minutes
Yield
Serves 4 (Makes 1/4 cup)
Ingredients
4 tablespoons unsalted butter, softened1 tablespoon pure maple syrup ¼ teaspoon salt
Before You Begin
Maple butter will keep, covered and refrigerated, for one week. Try it on roasted vegetables, corn bread, or pork chops, as well as johnnycakes.
Instructions
- Whisk butter, maple syrup, and salt together in bowl until combined.
Time
10 minutesYield
Serves 4 (Makes 1/4 cup)Ingredients
Ingredients
Ingredients
Why This Recipe Works
As a sweet topping for pancakes—or even better, our traditional Rhode Island johnnycakes—we combine two of our favorite flapjack toppers. Pure maple syrup is key to authentic flavor—no imitation stuff here—and softened butter makes mixing effortless. A pinch of salt brings the simple combination into perfect focus.
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