STRAWBERRY PANCAKES

 STRAWBERRY PANCAKES

 

So for Valentine’s day, I like to make strawberry pancakes for breakfast. I’ve been known to make them heart shaped, depending on my mood.  They are light and fluffy and the strawberries add just enough sweetness to make them special. I like to serve them just sprinkled with some powdered sugar or with regular syrup.  They are so good!

STRAWBERRY PANCAKES

2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and cooled
Vegetable oil
1 cup diced strawberries plus extra for garnish

Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. In a second bowl add the buttermilk, eggs and cooled melted butter 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. You do not want to overmix. Just stir until combined and don’t try to get the lumps out.

 

 

Heat a large griddle or non-stick skillet over medium heat. Add a teaspoon of oil and a tablespoon 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 for a minute or two or until bubbles begin to come to the surface.  Then flip and fry on the other side for about two minute or until golden brown. Transfer to a baking sheet and keep warm in the oven.

 

 Sprinkle powdered sugar or top with your favorite syrup.  Garnish with slice or whole strawberries if desired.

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