Buttermilk Pancakes With Roasted Strawberries
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
47
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Sugar1 tsp
Kosher Salt1.5 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda2 large
Egg1.75 cups
Buttermilk3 tsp
Vanilla ExtractDirections:
1
Roast the strawberries: Preheat oven to 425°F
2
Place strawberries, sugar, and salt in a glass baking dish
3
Scrape in vanilla seeds, add pod, and stir to combine
4
Roast, stirring occasionally, until juices are bubbling, 15–18 minutes
5
Let cool slightly and discard pod
6
Preheat oven to 425°F
7
Place strawberries, sugar, and salt in a glass baking dish
8
Scrape in vanilla seeds, add pod, and stir to combine
9
Roast, stirring occasionally, until juices are bubbling, 15–18 minutes
10
Let cool slightly and discard pod
11
Make the pancakes: Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl
12
Beat eggs, buttermilk, vanilla, and 3 Tbsp
13
Melted butter in a medium bowl with a fork to incorporate eggs
14
Add egg mixture to dry ingredients and whisk to combine
15
Batter will be slightly lumpy
16
Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter
17
Drop batter by 1/4 cupfuls onto griddle
18
Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2–3 minutes
19
Flip and cook until lightly browned on the bottom, 2 1/2–3 minutes more
20
Transfer pancakes to plates or a platter and brush tops with butter
21
Repeat with remaining batter, brushing griddle with butter as needed
22
Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired
23
Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl
24
Beat eggs, buttermilk, vanilla, and 3 Tbsp
25
Melted butter in a medium bowl with a fork to incorporate eggs
26
Add egg mixture to dry ingredients and whisk to combine
27
Batter will be slightly lumpy
28
Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter
29
Drop batter by 1/4 cupfuls onto griddle
30
Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2–3 minutes
31
Flip and cook until lightly browned on the bottom, 2 1/2–3 minutes more
32
Transfer pancakes to plates or a platter and brush tops with butter
33
Repeat with remaining batter, brushing griddle with butter as needed
34
Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired