Strawberry pancakes are the perfect breakfast during the warm months of the year, especially if you eat them in the garden or even in the kitchen but with your windows wide open, they are just the perfect start for a good day. Pancakes are yummy even just plain, but these strawberries are really the cherry (erm…should I say strawberry) on top of the cake. The syrup is absolutely delicious and so are the large chunks of strawberries, with the honey used as the sweetener instead of the sugar. Strawberry pancakes are not just the perfect breakfast, as they can be eaten as a brunch or even for dinner, it’s up to you; just make sure to choose some really fresh strawberries as they definitely make the difference when it comes to this recipe.
INGREDIENTS FOR THE SYRUP 1 pound strawberries, hulled and sliced 1 cup water
1 cup sugar
INGREDIENTS FOR THE PANCAKES 1 1/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup buttermilk or milk 1 egg 1/4 cup honey or sugar 1/2 teaspoon pure vanilla extract
1 cup strawberries, diced 1/4 inch
Start making your delicious strawberry pancakes by preparing the syrup: take a sauce pan and bring the water, sugar and strawberries to boil, then reduce the heat and simmer until it reduces by half and thickens a little, then let it cool down. Now it’s time to make the pancakes: mix the flour, salt and baking powder and when you are done doing that, mix it into a mixture of the buttermilk, honey and egg, before mixing in the strawberries as well.
Get a pan and heat it at medium heat, then add the batter half cup at a time, forming circular pancakes; cook them for about 2-4 minutes, then flip them and cook until they become a little brown, which means another 2-4 minutes. Compose your strawberry pancakes and finish by adding the sliced strawberries on top of the pancakes. Enjoy!
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