Buttermilk Pancakes with Syrup-y Strawberries
By Haley Aldoroty
Buttermilk Pancakes with Syrup-y Strawberries
By Haley Aldoroty
Yield/Serves:
Makes about 12
For the syrup-y strawberries:
1.5 cups quartered strawberries
1 tablespoon sugar
2 tablespoon pure maple syrup
1 teaspoon lemon zest
⅛ teaspoon cardamom
Pinch of kosher salt
For the pancakes:
1 cup flour
½ teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 large egg room temp
2 tablespoon unsalted butter melted + 2 tbsp for cooking the pancakes
1 cup buttermilk room temp
1-2 tbsp butter to cook the pancakes in
1.5 cups quartered strawberries
1 tablespoon sugar
2 tablespoon pure maple syrup
1 teaspoon lemon zest
⅛ teaspoon cardamom
Pinch of kosher salt
For the pancakes:
1 cup flour
½ teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 large egg room temp
2 tablespoon unsalted butter melted + 2 tbsp for cooking the pancakes
1 cup buttermilk room temp
1-2 tbsp butter to cook the pancakes in
In a small skillet, combine all ingredients for the syrup-y strawberries.
Bring the mixture to a simmer over medium heat and cook, stirring frequently, until the strawberries have released their juices and it thickens slightly, about 5 minutes.
Transfer the syrup-y strawberries to a bowl and set aside.
In a mixing bowl, whisk together the buttermilk, egg, and vanilla.
Then whisk in the melted and cooled butter.
Add the flour, kosher salt, baking powder, cinnamon, and granulated sugar, and whisk until combined.
Warm a non-stick skillet over medium heat. Melt 1 tbsp butter and once melted, add ¼ cup of batter for each pancake – as many as you can fit in the skillet without them touching.
Once the edges start to brown and the center has some bubbles, about 3-4 minutes, flip and cook another 2-3 minutes on the other side.
Serve the pancakes on a platter, spooning the syrup-y strawberries on top.
Bring the mixture to a simmer over medium heat and cook, stirring frequently, until the strawberries have released their juices and it thickens slightly, about 5 minutes.
Transfer the syrup-y strawberries to a bowl and set aside.
In a mixing bowl, whisk together the buttermilk, egg, and vanilla.
Then whisk in the melted and cooled butter.
Add the flour, kosher salt, baking powder, cinnamon, and granulated sugar, and whisk until combined.
Warm a non-stick skillet over medium heat. Melt 1 tbsp butter and once melted, add ¼ cup of batter for each pancake – as many as you can fit in the skillet without them touching.
Once the edges start to brown and the center has some bubbles, about 3-4 minutes, flip and cook another 2-3 minutes on the other side.
Serve the pancakes on a platter, spooning the syrup-y strawberries on top.