Last week I used buttermilk to make chive biscuits to go alongside pork chops. As usual, there was leftover buttermilk. Motivated by the buttermilk's expiration date (it was the day after, but I seem to be okay...just livin' on the edge) and the dearth of any good breakfast fare, I made pancakes. The pancakes, loaded with gorgeous strawberries, needed no butter and were perfect with a good glug of New York State maple syrup. Yes please!
Stay tuned...I also made ridiculously yummy strawberry honey butter.
Buttermilk pancakes with strawberries
1 1/3 cups all purpose flour
3 T sugar
2 1/2 t baking powder
3/4 t salt
1 1/4 cups buttermilk
2 T (1/4 stick) unsalted butter, melted, plus more for cooking
2 cups fresh strawberries, cut to medium "dice"
2 T butter for pan
maple syrup (bring to room temp if you think of it in time)
- Preheat oven to 250
- In a medium bowl, combine dry ingredients.
- Measure buttermilk into a 2 cup capacity measuring cup and add eggs. Whisk until incorporated.
- Pour buttermilk into dry ingredients and mix until just combined. Fold in strawberries.
- Heat a large nonstick pan or griddle (I wish) over medium heat and add about a quarter of the butter. Add batter using a 1/4 measuring cup and cook for about 3 minutes per side. Transfer pancakes to a baking sheet and keep warm in oven. Wipe out any dark bits from the pan, add more butter and continue until all batter is used.