Sunshine Strawberry Pancakes
Pancakes are a very versatile thing to bring to the breakfast table (or lunch or dinner, speaking of versatile). From blueberries, strawberries, to chocolate chips and even walnuts and pecans, there are a lot of ways to introduce a lovely dish. See the recipe below for the strawberry route!
Total: 40 min - Prep: 10 min - Cook: 30 min Makes: 12 pancakes
What you will need:
2 cups all-purpose flour
3 tbsp granulated sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cups buttermilk
2 large eggs
4 tbsp unsalted butter, melted, plus more for pan greasing
Vegetable oil, for greasing
1 cup sliced strawberries
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 hole in the center of the dry ingredients and add the wet mixture. Stir with a spatula until just combined. Do not mix too much or you'll end up with tough and chewy pancakes.
Heat a large electric griddle or nonstick pan over medium heat. Add a tablespoon of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Spoon 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 pop 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 remaining batter.
If you enjoyed this recipe, please let me how yours turn out by leaving your tips and tricks in the comment section below. Have a good day!