Buttermilk Pancakes with Roasted Strawberries
Pancake house, move aside.
- For the roasted strawberries:
- 1 pound strawberries
- 1/4 cup sugar
- Pinch of kosher salt
- 1 vanilla bean
- For the pancakes:
- 1 3/4 cups buttermilk
- 1 1/2 cups all-purpose flour
- 3 tablespoons melted unsalted butter plus more for pan and serving
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 large eggs
Preheat oven to 400 degrees.
Remove tops from strawberries and cut them in half.
Place in a baking dish with sugar and the vanilla bean, split in half. Roast for 20 minutes.
In a bowl, combine the pancake's dry ingredients and whisk to combine. In another bowl, whisk together vanilla, buttermilk, eggs, and melted butter until smooth.
Slowly stir the wet ingredients into the dry until the batter just comes together.
Heat butter in a skillet over medium-high heat. Spoon batter into pan and cook pancakes 2-3 minutes each side.
Top with roasted strawberries and serve.