Strawberry Pancakes Recipe

the gingered whisk

“Strawberry pancakes with brown butter are a great family breakfast! The strawberries are roasted in the oven first, giving them a sweet and almost caramel-y flavor. An amazing way to use fresh or frozen strawberries!”

- The Gingered Whisk

Strawberries

Key Ingredient

– sliced strawberries – olive oil – unsalted butter – flour – whole wheat flour – sugar – baking powder – cinnamon – tsp salt – vanilla extract – egg, lightly beaten – milk

Ingredients

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Strawberry  Pancakes Recipe

Yield

4 servings

Prep Time

30 Minutes

Total Time

50 minutes

1. Preheat oven to 375.

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2. Toss the sliced strawberries in the olive oil and a tiny pinch of salt, then lay flat on a baking sheet.

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3. Roast for 20-25 minutes, or until juicy and caramely.

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4. When done, remove them from the oven, let them cool for a few minutes and then chop them up.

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5. In a small saucepan on medium-low heat, slowly melt the butter, whisking constantly, until little brown bits start to form on the bottom, about 5-6 minutes. Watch it closely, it goes from nothing to burnt in 3 seconds flat. Set aside.

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6. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.

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7. In a small bowl, whisk together 1 cup of the milk, the egg, and vanilla.

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8. Pour the wet ingredients into the dry ingredients and mix until just combined.

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9. Stir in the brown butter and the roasted strawberries.

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10. If you want your batter thinner, this is when you can add more milk until you get the consistency you want.

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11. Heat a griddle or skillet over medium heat.

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12. Add a bit of butter or cooking spray to the pan, and scoop 1/4 cup of batter onto the pan.

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13. Cook until bubbles form on top, then flip, and cook for an additional 1-2 minutes, or until golden brown on both sides.

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14. Top with syrup...

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Enjoy!

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