So, in this month's Food Network magazine (do you notice a trend here?), Gina and Pat Neely each have their own pancake recipes. I think we'll try Pat's recipe next weekend, but for this weekend, we decided to go with Gina's strawberry pancakes.
I actually was only going to make the strawberry pancakes and be done with it, but Clyde saw the next page of the magazine with the blueberry pancakes and decided he needed to try both for a proper comparison. Then, I saw online that you can vote for which pancake you like best. And obviously, we can't vote until we've tried both of them. That would be unethical.
So, next weekend will be blueberry pancakes.
These strawberry pancakes will be pretty hard to beat. The batter is really good, and the fresh strawberries really add to it. The syrup goes well with them, also. My only issue with them is that the strawberries tend to make the pancake right around it a little bit soggy. We didn't mind at all, though, because ours were slathered with syrup anyways.
For the Syrup:
- 1 cup packed light brown sugar
- Small pinch of salt
For the Pancakes:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups well-shaken buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled, plus more for greasing
- Vegetable oil, for greasing
- 1 cup sliced strawberries
Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.
Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.
Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you'll end up with tough and chewy pancakes!
Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes.
Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
Arrange the pancakes on individual plates and serve with the syrup.