Ingredients
Scale
- 1 cup fresh strawberries, pureed
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or regular milk)
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Puree the fresh strawberries until smooth to yield about one cup.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, egg, melted butter, vanilla extract, and strawberry puree until well mixed.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
- Preheat a non-stick skillet over medium heat and lightly grease it with butter or oil.
- Pour approximately 1/4 cup of batter for each pancake and cook until bubbles form on the surface (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
- Serve warm topped with additional strawberries and maple syrup if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (about 150g)
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg