Buttermilk Pancakes With Roasted Strawberries Recipe

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Buttermilk Pancakes with Roasted Strawberries

Vicki Butts (lazyme)

By
@lazyme5909

If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes, which are ready in just 22 minutes. Add bacon or breakfast sausage for the perfect combination of sweet and savory.


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Serves:

12 (4-inch) pancakes

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

ROASTED STRAWBERRIES:

1 lb
strawberries (about 4 cups) hulled, halved, quartered if large
1/4 c
sugar
pinch
kosher salt
1
vanilla bean, split lengthwise

PANCAKES:

1 1/2 c
all purpose flour
3 Tbsp
sugar
1 tsp
kosher salt
1 tsp
baking powder
1/2 tsp
baking soda
2 large
eggs
1 3/4 c
buttermilk
3/4 tsp
vanilla extract
3 Tbsp
unsalted butter, melted (plus more for pan and serving)
1/4 c
toasted sliced almonds, optional

Directions Step-By-Step

1
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.
2
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.
3
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.
4
Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.
5
Cooks' Note
Pancakes can be kept warm on a wire rack set on a rimmed baking sheet in a 250°F oven. Roasted strawberries can be made up to 5 days ahead and leftovers can be enjoyed over biscuits, yogurt, or ice cream.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Fruit
Regional Style: American