Sunday, March 23, 2014

Strawberry Buttermilk Pancakes

What another pancake recipe!  Yes, this one incorporates strawberries which I think are a wonderful addition to pancakes.  The recipe was adapted from a blog entitled Simply Scratch.  The author Laurie comments, "I think I could survive on pancakes alone."  I recommend checking her blog out because she has wonderful pictures of the whole process of making the pancakes.

2 cups All Purpose Flour
2 tablespoons Vanilla Sugar (available from Penzey's Spices)*
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
2 cups Buttermilk
1/4 cup Greek Yogurt {heaping}
2 whole Eggs
3 tablespoons Melted Butter {cooled but not solidified}
1 cup Chopped Fresh Strawberries (heaping)
1/2 cup coarsely chopped pecans (optional)

Preheat your griddle to 350 degrees and wipe with a little oil or spray with organic pan spray.  In a large bowl; sift together the flour, sugar, baking powder, soda and salt. Set aside.

In a different bowl; whisk together the buttermilk, Greek yogurt, eggs and butter.
Pour the wet ingredients into the dry, and gently stir to combine. Do not over mix.  I needed a bit more buttermilk because my batter was too thick.

Add in the chopped fresh strawberries and pecans if using and stir only a few times to get them mixed in.

Drop a 1/4 cup full of the pancake batter on to the griddle. When the center is set and the bubbles no longer fill in with batter when they pop it's time to Flip {about 3-4 minutes}. Continue to cook for 2-3 minutes more.  Repeat with the remaining batter. Keep the finished pancakes on a rack and place in a preheated 200 degree oven to keep warm.
Serve with butter and real maple syrup!

* If you don't have vanilla sugar you could just use 2 tablespoons of sugar and add 1 teaspoon of pure vanilla extract.