Buttermilk hotcakes with strawberry butter
Indulge in fluffy buttermilk hotcakes served with a luscious strawberry butter. This easy-to-follow recipe uses simple ingredients like flour, buttermilk, and fresh strawberries for a perfect breakfast treat.
- 08 Aug 2024
- Cook time 12 min
- Prep time 135 min
- 4 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 460kcal | 18% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 2.60g | 7% |
| Sugar 15g | 15% |
| Fat | |
| Fat 18g | 22% |
| Saturated 9g | 31% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 100mg | 17% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 1.15mg | 7% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 22mg | 25% |
| Vitamin E 0.42mg | 3% |
| Vitamin K 2.37ug | 2% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 1.42mg | 13% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 170mg | 5% |
| Selenium, Se 20ug | 37% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 1.11mg | 10% |
| Water | |
| Water 63g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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