Strawberry Buttermilk Pancakes
Fluffy and soft pancakes topped with strawberries and maple syrup.
Ingredients
- 250 g (2 cups) plain flour
- 1 + ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons sugar
- ½ teaspoon cinnamon
- 500 ml (2 cups) buttermilk*
- 2 teaspoons vanilla
- 2 large eggs
- 1 cup strawberries diced Butter and Oil for frying
Instructions
- In a medium sized bowl, sift flour, baking powder, baking soda, salt, sugar and cinnamon together and whisk to combine.
- In a smaller bowl, combine buttermilk, vanilla and eggs, whisk. Add this buttermilk mixture to the flour mixture and fold gently until the mixture comes together (be careful not to over-mix). Fold in strawberries.
- Preheat oven to 175C (350F). Place a pan or griddle on a medium high heat and add a dollop of butter and a drizzle oil until the butter begins to sizzle (the oil helps prevent the butter from burning). Add ¼ cup of batter into the pan (if pan size allows, try cooking 3-4 at a time). When several bubbles appear, flip pancakes and continue cooking for a minute or so. Once pancakes are cooked through, place in the oven on a tray to remain hot whilst you continue cooking the rest of the pancakes. Coat the pan with more butter for each set of three pancakes.
- To serve, stack three pancakes on top of each other with a dollop of butter, a few sliced strawberries and a generous helping of maple syrup then dig in!
Notes
* If you don’t have any buttermilk, see easy substitute here.
** These pancakes freeze really well and can also be kept in the fridge in an airtight container. To reheat, pop them in the toaster or reheat them in the pan.