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.
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.
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 per serving
4 ServingsCalories 460kcal
Protein 11g
Carbohydrates 60g
Fiber 2.60g
Sugar 15g
Fat 18g
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