Maple Glazed Chicken on Buttermilk Pancake

This recipe was featured in my newsletter dated September 21, 2007.

Maple-Glazed Chicken on Buttermilk Pancake
by Chip Desormeaux

Maple Glazed Chicken is infinitely easy to prepare, with only a handful of ingredients.

Here I have it perched atop a buttermilk pancake. We call them "TFP" in our house, short for "Tyler's Favorite Pancakes", named after my oldest son who's been enjoying them since he was four!

(That's broccolini peeking out from behind.)

Click to view larger image.

4 tbs. flour
2 tsp. paprika
¼ nutmeg, scant
¾ c. maple syrup
1 whole chicken, cut up (or 4# of pieces, bone-in)
½ c. butter (olive oil will do)
salt to taste

pancakes (recipe follows)
Preheat oven to 350°

Mix the flour, paprika, and nutmeg together thoroughly. Dredge each piece of chicken in the flour mixture just so completely coated.

Heat the butter in a heavy skillet until it begins to sizzle. Add the chicken pieces one at a time, skin down. Try not to crowd your pan—it's OK to do them in batches. Let them brown for a couple minutes, turn over and brown the other side. Transfer the chicken to a 9x13 baking dish.

When all the browning is done, deglaze the pan with the ¾ c. maple syrup, with the heat turned off. Scrape the syrup sauce over the chicken pieces with a rubber spatula so you get all the flavor bits.

Bake for 35-45 minutes in the middle of the oven. Add ½ cup water about halfway through so the sauce doesn't completely evaporate and burn.

To serve, place a single pancake, about 6-8 inches in diameter, in the center of the plate. Stack a couple pieces of chicken in the center of the pancake and drizzle about ¼ c. of the pan juices over the top. Serve with something green.

Serves four to six.

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Tyler's Favorite Pancakes

1½ c. sifted all purpose flour
1 tsp. salt
3 tbs. sugar
2 tsp. baking powder
1 egg, whole, slightly beaten
1¼ c. buttermilk (or milk)
3 tbs. melted butter
½ tsp. real vanilla extract
5 drop orange extract

(½ recipe feeds 3 people, 3 pancakes each.)

Add salt, sugar and baking powder to pre-sifted flour. Re-sift.

In a separate bowl combine milk and eggs. While whipping vigorously with a wire whisk add in melted butter. Add in extracts.

Mix the liquid ingredients quickly into the dry ingredients. Batter should be a little lumpy. Allow to rest at least thirty minutes in refrigerator.

Test temperature of griddle or pan by dropping a small drop of water on it. The drop should dance and skitter across the hot surface—not rapidly evaporate (too hot) or just sit and boil (too cool).

Poor out one small "test" pancake. When bubbles appear on the upper surfaces, but before they break, lift the cakes with a spatula and see how well they have browned. Flip the cake over when done on one side. Cooking the second side only takes half as long.

Pour 1 tablespoon of melted butter onto each pancake as they come off the griddle. Serve immediately.

Tyler's favorite syrup is maple.

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Maple Glazed Chicken on Buttermilk Pancake Recipe