Roasted Strawberry Pancakes

By RoketJSquerl

Ingredients

• perfect buttermilk pancake recipe:
• 12 strawberries, cleaned and hulled and cut in half lengthwise
• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• pinch of salt
• 2 cups buttermilk
• 1 egg
• 1/4 cup melted butter or cooking oil
• butter for griddle or skillet

Details

Servings 6
Preparation time 5mins
Cooking time 25mins
Adapted from addapinch.com

Preparation

Step 1

Instructions Roasted Strawberries
Preheat oven to 400º F. Line a small baking sheet pan with parchment paper and place strawberries on the sheet pan. Bake for 10-12 minutes, taking care not to over cook.

For the Pancakes:

Whisk together flour, sugar, baking powder, baking soda, and pinch of salt in a medium bowl. Whisk together buttermilk, egg, and melted butter or cooking oil in a 2-cup measuring cup. Pour buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow to rest for about 3 minutes.

Stir in roasted strawberries and cook according to directions.

Heat griddle or skillet over medium-low heat. Add butter to griddle or skillet to make sure well coated. Scoop pancake batter onto prepared griddle or skillet by about ⅓ cup. Allow to cook until the edges of the pancake have lost their sheen and bubbles have formed in the center of the top of the pancake, about 2-3 minutes. Flip the pancake and allow to cook about 2-3 minutes on the other side. Remove from griddle or skillet and serve warm or place on a rimmed sheet pan in a 200º F oven to keep warm for serving.