My son is almost two now (it goes by too fast) and he is in that adorable (sarcasm) phase where he won’t eat anything you give him unless it’s a goldfish cracker dipped in ketchup. I decided to make him homemade buttermilk Pancakes with strawberries, I mean who wouldn’t want that? Well, him. So I ate them and they were delicious! Adding fresh fruit add flavour and vitamins without adding fat or processed sugar.
Makes 8 pancakes
1 batch of Buttermilk Pancakes
8 Strawberries, sliced thinly (about 4 slices per strawberry)
1 tbsp butter, divided
– In a large non-stick frying pan, add ½ tbsp butter to the pan. Heat the pan over medium-high heat, when the butter is melted and bubbling, spoon or ladle the batter into the pan, use a 1/4 cup scoop for each pancake.
– Place the strawberry slices on top of the raw pancake batter once you have added the scoop to the frying pan.
– Flip the pancake when you start to see bubble forming on top of the pancake; the pancake should be browned.
– Fry the second side for 1-2 minutes, careful not to let it burn.
– Set the pancakes aside and then repeat the method with the second batch of pancakes, the heat on the pan may need to be dropped a bit here.
– Serve Immediately!
- Don’t over mix the batter, stop mixing just when it comes together; lumps are good here.
- This method works for blueberry, banana, raspberry, or whatever fruit you wish to use… or chocolate chips!