Lunchbreak: Buttermilk pancakes with salted caramel whipped butter, fresh berries & maple syrup

Data pix.

MAD Social’s Executive Chef Josh Salmeron

MAD Social

1140 West Madison Avenue

Chicago, IL 60607



Makes 6

1 cup all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

3/4 cup milk

1/4 cup shortening or butter, melted


In a larger size bowl, mix sugar, baking powder, salt and flour. Make an indent in the center of the mix and add milk, egg, and butter.  Mix until you achieve a creamy consistency.

Heat a non stick pan to medium heat. Add some melted butter to pan.  Ladle ¼ cup of batter and watch the pancakes until the top layer is coated with bubbles.  Gently flip using a spatula. Set aside.


Salted Caramel Butter

1 stick of unsalted butter butter

1 1/2  tablespoon of caramel sauce


In a small bowl, beat soften butter add a pinch of salt, and your favorite caramel sauce.  Mix until texture is light and fluffy. Store for up to two weeks in the refrigerator.

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