Buttermilk Pancakes With Strawberry Sauce Food

STRAWBERRY BUTTERMILK PANCAKES

Steps:

• Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. This prevents the butter from clumping.
• Whisk in egg and vanilla.
• Add flour, sugar, baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed. Fold in strawberries.
• Scoop onto a griddle preheated over medium heat, spreading batter out as needed. Cook for 4-5 minutes on each side, or until golden brown and cooked through.

THE BEST BUTTERMILK PANCAKES

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

BUTTERMILK PANCAKES II

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
• Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
• Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

STRAWBERRY BUTTERMILK PANCAKES

Steps:

• In a bowl, add the first 6 ingredients; stir to combine.
• In another small bowl, add the buttermilk, eggs, and butter; stir to combine.
• Add the buttermilk mixture into the bowl with the dry ingredients; stir just until combined.
• Gently fold in the strawberries.
• In a large skillet or griddle,over medium heat, add a little vegetable oil or butter to coat the pan.
• Pour enough batter into the skillet to make a 5-inch circle; cook the pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking.
• Serve warm with strawberry syrup or melted butter and sifted powdered sugar.

STRAWBERRY BUTTERMILK PANCAKES

Steps:

• Beat eggs.
• Add buttermilk, baking soda and melted butter.
• Stir in flour, sugar, baking powder and salt.
• Fold in strawberries.
• Use griddle large frying pan or preheat electric skillet to 350ºF.
• Lightly, brush surface with butter.
• Pour 2 tablespoons batter for each pancake into skillet.
• Cool until bubbles form on the surface and edges are dry.
• Turn and cook 1 to 2 minutes or until done.
• Serve with syrup or strawberry puree as desired.

BUTTERMILK PANCAKES WITH ROASTED STRAWBERRIES

Steps:

• Roast the strawberries:
• Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15-18 minutes. Let cool slightly and discard pod.
• Make the pancakes:
• Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2-3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2-3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
• Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.

CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP

Steps:

• Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
• Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
• Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
• Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
• Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
• Top warm pancakes with strawberry syrup.

STRAWBERRY SHORTCAKE PANCAKES RECIPE BY TASTY

Steps:

• In a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil.
• Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside.
• In a medium bowl, mix together the wet ingredients.
• In a large bowl, mix together the dry ingredients.
• Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix!
• Heat 1 tablespoon of butter on a skillet over medium heat.
• Add ½ cup (145 g) of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside.
• Stack the pancakes and top with strawberry syrup and a dollop of whipped cream.
• Enjoy!

BUTTERMILK PANCAKES WITH STRAWBERRY SAUCE

Steps:

• Combine dry ingredients, add milk, eggs and melted butter.
• Stir until moistened (there should be some lumps).
• Use 1/3 cup batter for each pancake.
• Makes 15 4-inch pancakes.
• To make sauce, combine sugar, cornstarch and orange juice.
• Heat in saucepan until thickened, add strawberries.
• Use butter to top pancakes and garnish with blueberries.