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Mother's Day: Buttermilk Pancakes with Roasted Strawberries

Source of Recipe

Epicurious, May 2015


Recipe Introduction

"If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes, which are ready in just 22 minutes. Add bacon or breakfast sausage for the perfect combination of sweet and savory."

List of Ingredients

For the Roasted Strawberries:
â—¦ 1 pound strawberries (about 4 cups), hulled, halved, quartered if large
â—¦ ¼ cup sugar
â—¦ Pinch of kosher salt
â—¦ 1 vanilla bean, split lengthwise

For the Pancakes:
â—¦ 1½ cups all-purpose flour
â—¦ 3 Tbsp sugar
â—¦ 1 tsp kosher salt
â—¦ 1 tsp baking powder
â—¦ ½ tsp baking soda
â—¦ 2 large eggs
â—¦ 1¾ cups buttermilk
â—¦ ¾ tsp vanilla extract
â—¦ 3 Tbsp melted unsalted butter, plus more for pan and serving
â—¦ ¼ cup toasted sliced almonds (optional)
â—¦ 1 tsp kosher salt
â—¦ 1 tsp baking powder
â—¦ ½ tsp baking soda
â—¦ 2 large eggs
â—¦ 1¾ cups buttermilk
â—¦ ¾ tsp vanilla extract
â—¦ 3 Tbsp melted unsalted butter, plus more for pan and serving
â—¦ ¼ cup toasted sliced almonds (optional)


Recipe

Roast the strawberries:
Preheat the 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 to 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 tablespoons 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 two cast-iron or nonstick skillets over medium; brush with butter. Drop batter by ¼ cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the undersides are golden brown, 2½ to 3 minutes. Flip and cook until lightly browned on the bottom, 2½ to 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.


Makes 12 (4-inch) pancake


Cook's Note:
Pancakes can be kept warm on a wire rack set on a rimmed baking sheet in a 250° F oven. Roasted strawberries can be made up to 5 days ahead and leftovers can be enjoyed over biscuits, yogurt, or ice cream.