Buttermilk hotcakes with strawberry butter
Buttermilk hotcakes are fluffy pancakes paired with homemade strawberry butter for a delicious breakfast treat. This simple recipe makes for a perfect brunch indulgence with its sweet and creamy strawberry topping.
Cook time 12 min
Prep time 135 min
Ingredients:
2 cups all-purpose white wheat flour1 tsp baking powder
1 dash salt
1/4 cup sugar
2 cups buttermilk
2 eggs
1/3 cup butter
1 cup strawberries
Start your morning with a delightful breakfast treat - Buttermilk Hotcakes with Strawberry Butter. This recipe combines the light, fluffy texture of traditional hotcakes with a rich, flavorful strawberry butter that will make your taste buds sing. Perfect for a weekend brunch or a special breakfast treat for your loved ones.
Instructions:
- In a medium bowl, mash the finely chopped strawberries using a fork or potato masher.
- Add the softened butter to the strawberries and mix well until fully combined and smooth.
- Transfer the strawberry butter to a small serving dish or cover and refrigerate until ready to use.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well to ensure the baking powder and salt are evenly distributed.
- In a separate bowl, whisk together the sugar, buttermilk, and eggs until well combined.
- Gradually whisk in the melted butter until the mixture is smooth.
- Pour the wet ingredients into the bowl with the dry ingredients.
- Gently stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can result in tough hotcakes.
- Heat a non-stick griddle or a large skillet over medium heat. Lightly grease with a bit of butter or cooking spray if needed.
- Pour about 1/4 cup of batter for each hotcake onto the hot griddle.
- Cook until bubbles form on the surface of the hotcakes and the edges start to look set, about 2-3 minutes.
- Carefully flip the hotcakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
- Serve the hot hotcakes with a generous dollop of strawberry butter on top.
- Optionally, you can garnish with additional fresh strawberries and a drizzle of maple syrup.
Enjoy the mouthwatering buttermilk hotcakes with a generous dollop of strawberry butter on top. The combination of fluffy hotcakes and fruity, creamy butter will surely make this recipe a family favorite. Serve with a side of fresh fruit or a drizzle of maple syrup for an extra touch of indulgence.
Buttermilk hotcakes with strawberry butter FAQ:
Cook each hotcake for about 2-3 minutes on one side until bubbles form and the edges look set, then flip and cook for another 1-2 minutes until golden brown.
The hotcakes are done when they are golden brown on both sides and spring back when lightly pressed. You can also check if they are cooked through by cutting one in half.
Yes, you can store leftover hotcakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or microwave before serving.
You can substitute buttermilk with a mixture of 1 cup of milk and 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
A non-stick griddle or large skillet is ideal for cooking hotcakes. It should be large enough to fit multiple hotcakes, allowing for even cooking.
Cooking Tips:
- Ensure the buttermilk and eggs are at room temperature before mixing them into the batter for a smoother, more consistent texture.
- Do not over-mix the batter; it's okay if there are a few lumps as this will help keep the hotcakes light and fluffy.
- Let the batter rest for about 10 minutes before cooking. This allows the gluten in the flour to relax, resulting in tender hotcakes.
- Use a non-stick skillet or griddle and heat it over medium heat. Test the heat by sprinkling a few drops of water on the surface; they should sizzle and evaporate quickly.
- Flip the hotcakes only once bubbles start to appear and the edges look set. Over-flipping can make the hotcakes tough.
- For the strawberry butter, make sure your butter is softened to room temperature before mixing in the strawberries for a smooth, creamy consistency.
- Store any leftover strawberry butter in the fridge and bring it to room temperature before using it again.
Nutrition Facts
4 ServingsCalories 460kcal
Protein 11g
Carbohydrates 60g
Fiber 2.60g
Sugar 15g
Fat 18g
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