Buttermilk Pancakes With Strawberry Sauce Recipes

BUTTERMILK PANCAKES WITH STRAWBERRY SAUCE

Steps:

• 1. Combine dry ingredients, add milk, eggs and melted butter.
• 2. Stir until moistened (there should be some lumps).
• 3. Use 1/3 cup batter for each pancake.
• 4. Makes 15 4-inch pancakes.
• 5. To make sauce, combine sugar, cornstarch and orange juice.
• 6. Heat in saucepan until thickened, add strawberries.
• 7. Use butter to top pancakes and garnish with blueberries.

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.

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.