“Cakey” Strawberry Buttermilk Pancakes
Ever since I started cooking, I swore that I would never make 2 breakfast items: waffles and pancakes. Waffles because I don’t make enough waffles to invest in a waffle-maker and pancakes because I always screw them up somehow and it never turns out the way it’s supposed to.
Well today, I conquered my fear with the most amazing recipe. I absolutely loved the “cakey” texture of the pancakes and it was just melt-in-your mouth, buttery-fluffily-delicious. It was just the perfect breakfast to kick-start my long day dedicated to studying.
Cakey Strawberry Buttermilk Pancakes (adapted from Aida Mollenkamp):
Yields 5 pancakes
- 2/3 cups all-purpose flour
- 2/3 cups well-shaken buttermilk
- 1/4 cup unsalted butter, melted, plus 1 tablespoon for cooking
- 1 large egg
- 1 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup sliced strawberries
In a medium bowl, whisk together all ingredients except 1 tablespoon butter until evenly combined and moistened thoroughly. Some small lumps will remain. Set mixture aside to rest while griddle heats or cover and store in the refrigerator to rest up to 12 hours before using. If batter rests, stir briefly before using.
(Don’t overmix or you’ll end up with tough and chewy pancakes!)
Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat. To check that the pan’s properly heated, sprinkle a few drops of water on pan or griddle and water will “dance” around before evaporating. (I’ve used both the frying pan and the griddle when making pancakes and the griddle always made the pancakes taste a little bit better.)
Melt 1 tablespoon butter in pan. When it foams, ladle 1/4 cup batter for each pancake and cook until bubble cover the top, about 3 minutes.
Place a small handful of sliced strawberries on top of the pancakes.
Flip and cook until golden brown, another 1 minute.
Serve immediately topped with syrup.