Strawberry Pancakes
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
(Serves 4)
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!
Notes:
- 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!