buttermilk pancakes with strawberry sauce breakfasts
Elinor Jenne
Ingredients
- Buttermilk Pancakes:
- All-purpose flour (1 cup)
- Baking powder (2 teaspoons)
- Salt (1/4 teaspoon)
- Eggs (2 large, beaten)
- Butter or oil (3 tablespoons, melted for the batter and extra for cooking)
- Milk (1 cup buttermilk or regular milk with a squeeze of lemon juice added to mimic buttermilk's tanginess)
- Vanilla extract (1/2 teaspoon)
- Strawberry Sauce:
- Fresh strawberries (4 cups, hulled and sliced)
- Granulated sugar (3/4 cup)
- Lemon juice (2 tablespoons)
- Cornstarch (2 tablespoons)
- Water (2 tablespoons)
- Vanilla extract (1/2 teaspoon for the sauce)
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Steps
## Buttermilk Pancakes with Strawberry Sauce: A Delicious Breakfast Recipe
Looking to elevate your morning routine? Try this delightful buttermilk pancake recipe paired with a fresh strawberry sauce. This breakfast is not only visually appealing but also packed with flavor. Follow these detailed steps to make the perfect pancakes and sauce, ensuring you have a memorable start to your day.
### Ingredients:
- **Pancakes:**
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 cup buttermilk
- 2 large eggs, beaten
- 1/4 cup unsalted butter, melted and cooled slightly
- **Strawberry Sauce:**
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
### Equipment:
- Large mixing bowl
- Whisk or electric mixer
- Non-stick skillet or griddle
- Spatula
- Blender or food processor (optional, for a smoother sauce)
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#### Step-by-Step Instructions:
##### **Buttermilk Pancakes:**
1. **Prepare the Dry Ingredients:** In a large mixing bowl, combine flour, baking powder, salt, and sugar. Whisk these ingredients together until well mixed.
2. **Add Wet Ingredients:** Make a well in the center of the dry ingredients. Pour in buttermilk, beaten eggs, and melted butter. Stir gently with a wooden spoon or whisk just until combined. Avoid overmixing to prevent tough pancakes.
3. **Preheat Griddle:** Heat your non-stick skillet or griddle over medium heat. If you prefer, you can lightly grease the surface with cooking spray for easier flipping.
4. **Cook Pancakes:** Using a 1/4 cup measuring scoop or ladle, drop batter onto the hot griddle. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook the other side until golden brown, another 2-3 minutes. Repeat with remaining batter.
5. **Serve Pancakes:** Stack pancakes on a plate and serve immediately while warm.
##### **Strawberry Sauce:**
1. **Combine Ingredients:** In a medium saucepan, combine sliced strawberries, sugar, lemon juice, and vanilla extract over medium heat.
2. **Simmer:** Bring the mixture to a boil, then reduce heat to low. Let it simmer for about 10-15 minutes or until the strawberries are soft and the sauce has thickened slightly.
3. **Blend (Optional):** For a smoother texture, blend the strawberry mixture in a blender or food processor until smooth. Strain through a fine mesh sieve if you prefer a silky sauce without any pulp.
4. **Cool Sauce:** Remove from heat and let it cool to room temperature before serving with your pancakes.
5. **Serve:** Spoon strawberry sauce over warm pancakes for a perfect balance of sweet, tangy flavors.
### Tips and Variations:
- For an extra special touch, serve with whipped cream or a dollop of yogurt.
- To add more flavor, consider adding a pinch of nutmeg to the pancake batter.
- If you prefer, you can freeze leftover pancakes. Let them cool completely before wrapping individually in plastic wrap and storing in freezer bags.
### Conclusion:
Enjoy this scrumptious buttermilk pancakes with strawberry sauce breakfast for a delightful start to your day! With its blend of fluffy pancakes and sweet, tangy strawberries, it’s sure to become a regular on your weekend brunch menu.