Description
Fluffy and buttery soft, these Strawberry Pancakes are filled with fresh strawberries and topped with a luscious homemade strawberry compote. Perfect for a luxurious brunch or an easy breakfast for dinner.
Ingredients
– 3 tablespoons salted butter, melted
– 1 large egg
– 1 cup buttermilk
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon salt
– 3 teaspoons baking powder
– 2 tablespoons granulated sugar
– 1/2 teaspoon cinnamon
– 1 1/2 cups strawberries, quartered
For the Strawberry Compote:
– 1 lb fresh or frozen strawberries (if frozen, do not thaw)
– 1/3 cup granulated sugar
– 3 tablespoons water
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract
– Pinch of lemon zest
– Splash of lemon juice
Instructions
1. In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
2. In another bowl, combine the melted butter, egg, and buttermilk.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Gently fold in the quartered strawberries.
5. Let the batter rest for 10 minutes.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
7. Pour ¼ cup of batter onto the skillet for each pancake.
8. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
9. Flip and cook for another 2 minutes until golden brown.
10. For the compote, combine all compote ingredients in a saucepan over medium heat.
11. Cook, stirring occasionally, until the mixture thickens and becomes syrupy, about 10 minutes.
12. Serve the pancakes warm, topped with the strawberry compote.
Notes
For an extra indulgent touch, serve these pancakes with a dollop of whipped cream or a drizzle of maple syrup. You can also add a handful of chocolate chips to the batter for a chocolate-strawberry variation.
Nutrition
- Serving Size: 1pancake
- Calories: 172
- Sugar: 8g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg