My little granddaughter Tamanna loves these easy Strawberry Buttermilk pancakes. As do I! A simple and delicious breakfast treat with very little effort.
The buttermilk subtly adds its unique flavour to the pancakes. Serve the easy Strawberry Buttermilk Pancakes hot with honey or syrup and with a knob of butter melting on top.
The secret to perfect pancakes is in mixing the batter lightly, at the same time ensuring the ingredients mix smoothly and there are no lumps. Too much whisking or beating could make the pancakes tough and not allow them to rise.
This recipe will guide you to make pancakes by substituting the strawberries with seasonal fruit available to you – try it with Blueberries, Apples, Pear, Banana or Mulberries and earn brownie points from the family!
Kitchen tips for making really easy Strawberry Buttermilk Pancakes:
- If using apples, pear or banana, add them to the batter rather than scatter on the pancake.
- Leave out the vanilla if you are adding cinnamon to the dry ingredients.
- The pan on which you are going pour the batter for these easy strawberry buttermilk pancakes should be hot. I use my well used iron skillet (tava) and the pancakes come out soft and fluffy.
Strawberries are now more easily available at Bangalore than they used to be, and whipping up the strawberry buttermilk pancakes takes very little time. If you haven’t made them before, check the step by step recipe below and give your family a treat this weekend.
To read more about Strawberries as well as other quick recipes using strawberries, such as strawberry salad dressing and tasty easy salads, click the link below to my post on this blog for the ‘Ingredient spotlight’ on Strawberries.
https://www.pepperonpizza.com/strawberries-health-nutrition-recipes
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings | pancakes |
- 1 cup all purpose flour /maida
- 1 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt -
- 1 cup buttermilk
- 1 egg large
- 3 tbsps butter (melted)
- 1/2 tsp vanilla extract - (optional)
- 1 pinch cinnamon ( for apple pancakes - see 'Kitchen Hints' in the write up above)
- 1 cup Strawberries diced -about 1 cm or less in size
Ingredients
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- Check that all the ingredients, eggs, buttermilk, butter etc are at room temperature. Sieve the dry ingredients together into a large mixing bowl and stir them so they mix. Check the expiry date on the baking soda, before use.
- Break the egg into a cup, check the egg is fresh. In a small mixing bowl, whisk together the egg and half the buttermilk and the melted butter. 1/2 tsp of vanilla extract could be whisked into to the wet ingredients for added flavour.
- Make a well in the flour mixture, pour in the buttermilk egg liquid. Draw the flour mixture into the liquid using a rubber spatula, and let the ingredients combine smoothly, adding the remaining buttermilk as required. Mix lightly as too much of mixing could keep the pancakes from rising and make them tough.
- Your batter is now ready! Dice the strawberries into even sized small pieces (about 1cm or less) and set aside till required.
- Heat the non-stick frying pan or cast iron skillet. Bring the stove heat to low flame.
- As there is already butter in the pancake batter and if you are using a nonstick pan, you don't need to add butter to cook the batter. You could however lightly spray oil on the surface of the pan or daub it with 1/2 tsp of butter/ oil, if the surface is dry.
- Pour pancake batter onto the hot pan or griddle using a round ladle or a 1/4 cup measure.
- Scatter 1 tablespoon of chopped strawberries on the pancake. When bubbles appear and pop on the surface all around the pancake, (about 2 mins) gently flip it to the other side so that the strawberries face the surface of the pan.
- Cook for about 1 minute and raise the flame to medium. Cook for 30 secs or till the bottom of the pancake is firm and can be easily removed from the pan.
- Transfer to a serving dish and proceed with the next pancake. Now that the pan or griddle is hot enough, the remaining pancakes should cook faster. Serve hot with honey or syrup of your choice and with a knob of butter.
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