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!
Toss the sliced strawberries in the olive oil and a tiny pinch of salt, then lay flat on a baking sheet.
Roast for 20-25 minutes, or until juicy and caramely.
When done, remove them from the oven, let them cool for a few minutes and then chop them up.
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.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
In a small bowl, whisk together 1 cup of the milk, the egg, and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Stir in the brown butter and the roasted strawberries.
If you want your batter thinner, this is when you can add more milk until you get the consistency you want.
Heat a griddle or skillet over medium heat.
Add a bit of butter or cooking spray to the pan, and scoop 1/4 cup of batter onto the pan.
Cook until bubbles form on top, then flip, and cook for an additional 1-2 minutes, or until golden brown on both sides.
Top with syrup and Enjoy!
Notes
Store any leftover pancakes in an air tight container in the fridge for 3-4 days.