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Strawberry Buttermilk Pancakes with Honey & Vanilla Butter


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  • For the honey and vanilla butter:
  • 14 and 1/2 tablespoons of self rising flour
  • 1 tsp baking powder
  • 2 tablespoons sugar
  • pinch fine sea salt
  • 2 large free range eggs, separated
  • 3/4 cup buttermilk
  • 3 tablespoons butter, melted
  • a handful of fresh strawberries, chopped
  • 1/2 cup butter, soft
  • 3 tablespoons of honey
  • 1 tsp vanilla



Step 1

First make the butter. Mix the three ingredients for the butter into a bowl and simply beat together with an electric mixer until pale and creamy. Spoon into a small bowl and cover. Chill in the refrigerator for about an hour to firm up.

Sift the flour, baking powder, sugar and salt into a bowl. Whisk together the egg yolks, buttermilk and milk. Make a well in the middle of the flour mixture. Mix in the wet ingredients along with one tablespoon of the butter. Whisk together until smooth. Whip the egg whites until they form soft peaks. Fold these into the pancake batter.

Heat a large non-stick skillet over medium heat. Brush with some of the remaining melted butter. Add 3 to 4 large spoonfuls of the batter, spacing them well apart. Scatter the tops of each with a few slices of berry. Cook for several minutes, until the surface is covered with bubbles and the bottom side is golden brown. Flip over and cook for another minute until cooked through and golden brown on the underside as well. Place onto an ovenproof platter, cover with a clean tea towel and keep warm in a low oven until you have cooked them all. Serve hot at the table with the butter. Delicious. Crisp slices of smoked bacon go very well! (It's that sweet and salty thing you know).

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