Strawberry Pancakes

Ingredients

Instructions

1. 1

   Hull and dice 2 cups of fresh strawberries. Set aside half for the batter; cook the other half with ¼ cup sugar and 1 teaspoon lemon juice in a saucepan over medium heat for 8-10 minutes until syrupy. This is your strawberry topping.

2. 2

   Whisk dry ingredients: 2 cups flour, 3 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt.

3. 3

   In a separate bowl, whisk 2 eggs, 1¾ cups buttermilk, ⅓ cup melted butter (cooled), 1 teaspoon vanilla.

4. 4

   Pour the wet into the dry. Fold gently with a spatula until just combined — lumps are fine. Overmixing makes tough pancakes.

5. 5

   Heat a non-stick skillet over medium-low heat. Pour ¼ cup of batter per pancake. Immediately scatter a few diced strawberries on top of each (this gives you berries throughout without crushing them by mixing into the batter).

6. 6

   Cook 2-3 minutes until bubbles form on top and edges look set. Flip carefully (avoid the berries). Cook 90 seconds more. Stack and serve with the strawberry topping, fresh strawberries, whipped cream, and powdered sugar.