Strawberry Buttermilk Pancakes With Honey Butter Recipes

STRAWBERRY BUTTERMILK PANCAKES

Steps:

• In a bowl, add the first 6 ingredients; stir to combine.
• In another small bowl, add the buttermilk, eggs, and butter; stir to combine.
• Add the buttermilk mixture into the bowl with the dry ingredients; stir just until combined.
• Gently fold in the strawberries.
• In a large skillet or griddle,over medium heat, add a little vegetable oil or butter to coat the pan.
• Pour enough batter into the skillet to make a 5-inch circle; cook the pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking.
• Serve warm with strawberry syrup or melted butter and sifted powdered sugar.

STRAWBERRY BUTTERMILK PANCAKES WITH HONEY BUTTER

Steps:

• Melt the 6 Tablespoons of butter first. Microwave or stovetop - either is fine. Set aside to slightly cool. You don't want it piping hot.
• In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
• In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is thick and a few lumps may remain. Very gently, fold in the strawberries.
• Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
• Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked.
• Serve pancakes immediately with honey butter and maple syrup. (Though I love them even without the maple syrup!)

STRAWBERRY BUTTERMILK PANCAKES

Steps:

• Beat eggs.
• Add buttermilk, baking soda and melted butter.
• Stir in flour, sugar, baking powder and salt.
• Fold in strawberries.
• Use griddle large frying pan or preheat electric skillet to 350ºF.
• Lightly, brush surface with butter.
• Pour 2 tablespoons batter for each pancake into skillet.
• Cool until bubbles form on the surface and edges are dry.
• Turn and cook 1 to 2 minutes or until done.
• Serve with syrup or strawberry puree as desired.

BUTTERMILK PANCAKES WITH ROASTED STRAWBERRIES

Steps:

• Roast the strawberries:
• Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15-18 minutes. Let cool slightly and discard pod.
• Make the pancakes:
• Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2-3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2-3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
• Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.