Strawberries & buttermilk pancakes
Strawberries & buttermilk pancakes are fluffy pancakes that combine the tangy richness of buttermilk with fresh, juicy strawberries. Ideal for breakfast or brunch, they're easy to make and delicious served warm.
Cook time 20 min
Prep time 20 min
Ingredients:
1 cup self-raising flour1 tsp baking powder
1 cup buttermilk
1/4 cup butter
1 egg
2 cups strawberries
Strawberries & buttermilk pancakes are a delightful and fluffy breakfast treat that combines the richness of buttermilk with the sweet, juicy burst of fresh strawberries. Perfect for a lazy weekend morning or a special brunch, these pancakes are sure to be a hit with family and friends.
Instructions:
- Wash, hull, and slice the strawberries. Set them aside.
- In a large mixing bowl, combine 1 cup of self-raising flour and 1 teaspoon of baking powder. Whisk together to ensure they're well-mixed.
- In a separate bowl, whisk together 1 cup of buttermilk, 1/4 cup of melted butter, and 1 egg until well blended.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the mixture is just combined. Be careful not to over-mix; the batter should be slightly lumpy.
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease the pan with a small amount of butter or cooking spray.
- Pour about 1/4 cup of batter onto the hot pan for each pancake.
- Cook until bubbles start to form on the surface of the pancake and the edges look set, approximately 2-3 minutes. Flip and cook for an additional 1-2 minutes or until golden brown and cooked through.
- Serve the pancakes warm, topped with sliced strawberries. You can also mix some of the strawberries directly into the batter before cooking if desired.
- Optionally, you can drizzle the pancakes with maple syrup, honey, or a dusting of powdered sugar for added sweetness.
Enjoy your delicious strawberries & buttermilk pancakes hot off the griddle with a drizzle of maple syrup, a dollop of whipped cream, or an extra handful of fresh strawberries. This breakfast treat is sure to become a favorite in your recipe collection.
Strawberries & buttermilk pancakes FAQ:
A non-stick frying pan or griddle is ideal for cooking strawberries and buttermilk pancakes. Use a medium heat setting for even cooking.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 2 months.
If you don't have buttermilk, you can easily substitute it by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Pancakes are done when bubbles form on the surface and the edges look set. Flip them and cook for an additional 1-2 minutes until they are golden brown.
Yes, you can mix some sliced strawberries directly into the batter before cooking. Just be careful not to over-mix the batter.
Cooking Tips:
- Ensure that all your ingredients are at room temperature before you start mixing. This helps in achieving a smoother batter.
- Do not overmix the batter. Mix just until the dry ingredients are moistened. Overmixing can lead to tough pancakes.
- For best results, cook the pancakes on a preheated skillet or griddle over medium heat. This ensures even cooking and prevents burning.
- Only flip the pancake when bubbles start to form on the surface and the edges look slightly set. Flipping too soon can cause the pancake to break apart.
- To keep the pancakes warm while you cook the remaining batter, place them on a baking sheet in a preheated oven at a low temperature (around 200°F or 93°C).
- For an extra flavor boost, you can add a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
- If you are using frozen strawberries, make sure to thaw and drain them well before adding to the batter to avoid excess moisture.
Nutrition Facts
4 ServingsCalories 280kcal
Protein 7g
Carbohydrates 36g
Fiber 2.57g
Sugar 4.48g
Fat 13g
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