Strawberry Buttermilk Pancakes
There is nothing like getting fresh picked, local strawberries from the market. They are currently in season, and the Hespeler Village Market has farmers who are selling strawberries picked right from their farm.
So what are you gonna do with all those strawberries? Here is just one of many ways you can use strawberries in a recipe. This one is strawberry buttermilk pancakes....so good! The weekend is coming up! If you have no idea what to make for a late breakfast this weekend. Try this recipe!
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups well-shaken buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled, plus more for greasing
- Vegetable oil, for greasing
- 1 cup sliced strawberries
Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.
Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.
Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not over mix or you'll end up with tough and chewy pancakes!
Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
Arrange the pancakes on individual plates and serve with the syrup.
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Recipe courtesy of Gina Neely.