Buttermilk pancakes with glazed strawberries
These buttermilk pancakes feature a fluffy texture paired with sweet, glazed strawberries, making for a delightful breakfast. Simple to prepare, they cater to both traditional and adventurous palates.
Cook time 12 min
Prep time 15 min
Ingredients:
1 cup self-raising flour1 tsp cinnamon
1 tbsp sugar
2 eggs
1 cup buttermilk
2 cups strawberries
Buttermilk pancakes with glazed strawberries are a delightful breakfast treat that combines the fluffy texture of homemade pancakes with the sweet and slightly tart flavor of glazed strawberries. This recipe is simple and sure to be a hit with family and friends.
Instructions:
- Wash and hull the strawberries. Slice them into halves or quarters, depending on their size. Set aside.
- In a large mixing bowl, combine the self-raising flour, cinnamon, and sugar. Mix the dry ingredients well to ensure even distribution.
- In a separate bowl, lightly beat the eggs.
- Add the beaten eggs and buttermilk to the dry ingredients. Stir gently until the mixture is just combined. The batter should be slightly lumpy; do not overmix.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Flip the pancake and cook for another 2-3 minutes, until golden brown and cooked through. Transfer cooked pancakes to a warm plate and cover loosely with aluminum foil to keep warm. Repeat with the remaining batter.
- In a small saucepan, combine the sliced strawberries with a little sugar or honey if desired (this step is optional but recommended for added sweetness).
- Heat over medium-low heat, stirring occasionally, until the strawberries soften and release their juices, creating a glaze. This should take about 5-7 minutes. Remove from heat once the strawberries are nicely glazed and tender.
- Stack the warm pancakes on serving plates.
- Spoon the glazed strawberries over the pancakes, ensuring each stack gets a generous amount of fruit and glaze.
- Serve immediately and enjoy your delicious buttermilk pancakes with glazed strawberries!
These buttermilk pancakes with glazed strawberries are easy to make and perfect for a comforting breakfast or brunch. By following these tips and keeping an eye on your ingredients and cooking times, you can achieve perfect, fluffy pancakes that pair beautifully with the luscious, syrupy strawberries. Enjoy!
Buttermilk pancakes with glazed strawberries FAQ:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Pancakes are done when they are golden brown and bubbles form on the surface, with the edges looking set. Cooking time is typically 2-3 minutes per side.
Yes, if you don't have self-raising flour, you can use all-purpose flour and add 1 1/2 teaspoons of baking powder and a pinch of salt for each cup of all-purpose flour.
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for about 5 minutes.
To prevent sticking, ensure the skillet is properly heated, and use a small amount of butter or non-stick cooking spray. Avoid moving the pancakes until they are fully set on one side.
Tips:
- Make sure not to overmix the pancake batter; this can make the pancakes tough. Mix until just combined.
- For best results, use fresh strawberries. If they're out of season, you can use frozen strawberries, but make sure to thaw and drain them first.
- Preheat your pan or griddle properly to ensure even cooking. The surface should be hot enough that a few drops of water sizzle and evaporate quickly.
- Keep cooked pancakes warm in a low oven (around 200°F or 95°C) while you cook the rest.
- You can lightly grease your griddle or skillet with butter or a neutral oil to prevent sticking.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 8g
Carbohydrates 40g
Fiber 2.96g
Sugar 8g
Fat 3.32g
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