Last Saturday David and I went and had dinner at Maren and Max’s place to celebrate her birthday. I decided to make her fresh strawberry cupcakes with a strawberry cream cheese frosting. I’d love to share the recipe, but I’m really terrible at decorating cupcakes, so I’d rather just give you the link here. We all loved the cupcakes and I was also able to share them with 7 other family members, too. Basically they are heavenly. After making them though, I still had lots of strawberries left. What better way to use them up than Strawberry Buttermilk Pancakes?
I remembered seeing a recipe for these pancakes about a year ago on Simply Scratch and I about died. I thought they sounded soooo amazing, so I knew I was going to make them. You know how life goes though…I had these epic plans and it took me a year to actually make the recipe. I did have to take out the Greek yogurt she calls for, since I didn’t have any on hand, but they are delicious sans yogurt.
These pancakes are totally wow factor. I can’t think of a more perfect summer pancake. It also made a ton so looks like David and I will be having them for breakfast for a while. Now, if only I could manage to get a short stack of these made for me on my wedding day…hmmm…now that would be sumthin’!
Today marks the beginning of our “wedding weekend”, so I’ll be MIA for a while. Hopefully I’ll be back to blogging by the end of July! In the meantime, make yourself these pancakes!
Strawberry Buttermilk Pancakes
Adapted from Simply Scratch
2 cups flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups buttermilk
3 tablespoons unsalted butter, melted
1 cup strawberries, diced
1/2 cup strawberries
1 tablespoon sugar
1. Preheat griddle. To make the sauce: In a blender or food processor, blend the strawberries until smooth. In a small pot add pureed strawberries and 1 tablespoon sugar. Heat over low until pancakes are ready.
2. In a large bowl; sift flour, sugar, baking powder, and baking soda. Throw salt into the bowl.
3. In a medium mixing bowl; combine buttermilk, eggs, and melted butter. Pour wet ingredients into dry ingredients and mix. Careful not to over mix. Stir in the diced strawberries.
4. On a greased griddle; pour 1/4 cup batter and don’t flip until small bubbles form. Repeat until batter is gone. Serve with strawberry sauce or maple syrup.