Author Notes
When the strawberry crop floods the market, everyone at home knows its time to take our usual tender, fluffy and thin buttermilk pancakes to a new level. The addition of strawberry puree gives an overall strawberry flavor as well as a light pink coloring, and then the diced strawberries add that chunky goodness that I require in almost all foods I consume. —martibk
Ingredients
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1 cup
flour
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1 1/2 teaspoons
baking powder
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1 1/2 teaspoons
baking soda
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1/4 teaspoon
salt
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2 tablespoons
sugar
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1 teaspoon
cinnamon
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1/2 cup
buttermilk
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1/8 cup
vegetable oil
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1/2 cup
strawberry puree
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1/2 cup
diced strawberry
Directions
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Combine dry ingredients, stirring well.
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Combine eggs, buttermilk, water, oil, and strawberry puree in a bowl.
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Add dry mixure to flour mixture along with the diced strawberries and combine. don't stir it a lot; just until mixed.
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Cook pancakes in preheated pan until the tops bubble, then flip and cook until done.
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