Buttermilk Pancakes with Roasted Strawberries
Pancake house, move aside.
Ingredients
- 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
Instructions
-
Preheat oven to 400 degrees.
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Remove tops from strawberries and cut them in half.
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Place in a baking dish with sugar and the vanilla bean, split in half. Roast for 20 minutes.
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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.
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Slowly stir the wet ingredients into the dry until the batter just comes together.
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Heat butter in a skillet over medium-high heat. Spoon batter into pan and cook pancakes 2-3 minutes each side.
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Top with roasted strawberries and serve.
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Enjoy! 😀