STRAWBERRY PANCAKES WITH MAMMA CALLIE'S SYRUP
Provided by Patrick and Gina Neely : Food Network
Time 40m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- 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 over mix 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.
THE BEST BUTTERMILK PANCAKES
We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
BUTTERMILK PANCAKES II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Provided by BURYGOLD
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g
SKILLET STRAWBERRY PANCAKE
For people like me, who can't make good pancakes, this recipe is perfect. Everything is cooked in the oven in one single skillet, giving the plus of easy clean up. Serve with maple syrup.
Provided by Rita
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the eggs, milk, vanilla extract, sugar, salt, and flour into a blender. Pulse until no dry lumps remain in the batter. Melt the butter in an 8-inch, cast iron skillet over medium-high heat. Pour in the batter, and drop in the strawberries.
- Place the skillet into the oven, and bake until puffed and golden, 20 to 25 minutes. Remove from the oven and serve immediately.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 30 g, Cholesterol 159.3 mg, Fat 11.3 g, Fiber 1.3 g, Protein 8.1 g, SaturatedFat 5.7 g, Sodium 217.7 mg, Sugar 17 g
STRAWBERRY SHORTCAKE PANCAKES RECIPE BY TASTY
Here's what you need: strawberry, water, sugar, cornstarch, water, egg, butter, buttermilk, all-purpose flour, sugar, baking powder, baking soda, salt, butter, whipped cream
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil.
- Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside.
- In a medium bowl, mix together the wet ingredients.
- In a large bowl, mix together the dry ingredients.
- Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix!
- Heat 1 tablespoon of butter on a skillet over medium heat.
- Add ½ cup (145 g) of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside.
- Stack the pancakes and top with strawberry syrup and a dollop of whipped cream.
- Enjoy!
Nutrition Facts : Calories 441 calories, Carbohydrate 78 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, Sugar 46 grams
STRAWBERRY VANILLA PANCAKES
Light and fluffy pancakes packed with strawberries. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup.
Provided by Kristi
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
- Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 37.7 g, Cholesterol 51.4 mg, Fat 9.7 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 807.2 mg, Sugar 12.3 g
STRAWBERRY BUTTERMILK PANCAKES
Make and share this Strawberry Buttermilk Pancakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, add the first 6 ingredients; stir to combine.
- In another small bowl, add the buttermilk, eggs, and butter; stir to combine.
- Add the buttermilk mixture into the bowl with the dry ingredients; stir just until combined.
- Gently fold in the strawberries.
- In a large skillet or griddle,over medium heat, add a little vegetable oil or butter to coat the pan.
- Pour enough batter into the skillet to make a 5-inch circle; cook the pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking.
- Serve warm with strawberry syrup or melted butter and sifted powdered sugar.
Nutrition Facts : Calories 402.6, Fat 9.9, SaturatedFat 5.2, Cholesterol 113.2, Sodium 1003.5, Carbohydrate 64.2, Fiber 2.9, Sugar 14.2, Protein 14
STRAWBERRY BUTTERMILK PANCAKES
The strawberry recipe swap has gotten me thinking STRAWBERRIES!!! We wanted pancakes this morning and these are what we had. We liked them with warmed puree on top and whipping cream. DD#3 was moaning she ate so many!
Provided by LAURIE
Categories Breakfast
Time 30m
Yield 30 2
Number Of Ingredients 10
Steps:
- Beat eggs.
- Add buttermilk, baking soda and melted butter.
- Stir in flour, sugar, baking powder and salt.
- Fold in strawberries.
- Use griddle large frying pan or preheat electric skillet to 350ºF.
- Lightly, brush surface with butter.
- Pour 2 tablespoons batter for each pancake into skillet.
- Cool until bubbles form on the surface and edges are dry.
- Turn and cook 1 to 2 minutes or until done.
- Serve with syrup or strawberry puree as desired.
Nutrition Facts : Calories 95, Fat 5.2, SaturatedFat 3.1, Cholesterol 27.1, Sodium 202.7, Carbohydrate 9.8, Fiber 0.4, Sugar 1.7, Protein 2.2
BUTTERMILK PANCAKES WITH ROASTED STRAWBERRIES
If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes, which are ready in just 22 minutes. Add bacon or breakfast sausage for the perfect combination of sweet and savory.
Provided by Rhoda Boone
Categories Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day Strawberry Buttermilk Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 (4-inch) pancakes
Number Of Ingredients 16
Steps:
- Roast the strawberries:
- Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15-18 minutes. Let cool slightly and discard pod.
- Make the pancakes:
- Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.
- Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2-3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2-3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
- Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.
STRAWBERRY VANILLA PANCAKES
Make and share this Strawberry Vanilla Pancakes recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 30m
Yield 14 Pancakes
Number Of Ingredients 12
Steps:
- Whisk flour, 2 tablespoons sugar, baking powder, baking soda and salt together in bowl. In second bowl, whisk buttermilk, eggs, sour cream and melted butter together. Make well in center of flour mixture and pour in buttermilk mixture; gently stir until just combined (batter should remain lumpy, with few streaks of flour). Do not overmix. Let batter sit for 10 minutes (don't skip this step). .
- Combine strawberries, vanilla and remaining 1 tablespoon sugar in small bowl; set aside.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.
- Using 1/4-cup dry measuring cup, portion 4 pancakes into pan. Cook until edges are set, first side is golden brown and bubbles on surface are just beginning to break, 2 to 3 minutes. Sprinkle 1 tablespoon strawberry mixture over each pancake.
- Using wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately or transfer to prepared rack in oven. Repeat with remaining batter and strawberry mixture, adding remaining 1 teaspoon oil, as needed.
Nutrition Facts : Calories 142.6, Fat 5.2, SaturatedFat 2.6, Cholesterol 36.6, Sodium 205.1, Carbohydrate 19.9, Fiber 0.9, Sugar 5.7, Protein 4.2
OLD-FASHIONED BUTTERMILK PANCAKES
This is my mother's and grandmother's recipe from Western Tennessee. I have never found anything that comes close to the flavor of these pancakes. Add small berries for a different flavor boost. Serve with butter and maple syrup.
Provided by Tim Wong
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat a griddle to medium heat, according to manufacturer's instructions.
- Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
- Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
- Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15.1 g, Cholesterol 28.3 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 295.9 mg, Sugar 3.1 g
DELICIOUS BUTTERMILK PANCAKES
Make and share this Delicious Buttermilk Pancakes recipe from Food.com.
Provided by Aroostook
Categories Breakfast
Time 20m
Yield 8-10 pancakes
Number Of Ingredients 8
Steps:
- Sift dry ingredients into medium bowl.
- Mix egg, oil, and buttermilk together and add to dry ingredients.
- Stir only until dry ingredients have disappeared.
- Preheat lightly coated griddle or skillet over medium heat (If a non-stick pan use Pam or small amount of vegetable oil) --
- If you are using an electric griddle, set temperature to 360-365°F.
- Test by adding a few drops of water on hot pan -- When the drops start to "dance" on the griddle it is time to cook.
- For each pancake pour about a 1/4 cup of batter onto a hot griddle.
- Cook on first side until bubbles that form begin to pop and edges look dry.
- With a spatula, turn and cook until second side is rich golden brown. Cook on hot griddle.
- Serve with Blueberry Sauce and dollop of sour cream or lemon yogurt.
Nutrition Facts : Calories 135.1, Fat 4.6, SaturatedFat 0.9, Cholesterol 25.1, Sodium 372.3, Carbohydrate 19, Fiber 0.5, Sugar 3.9, Protein 4.3
CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP
These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal. Serve with a dollop of homemade crème fraîche or sour cream.
Provided by Chef John
Categories Pancakes
Time 1h35m
Yield 3
Number Of Ingredients 13
Steps:
- Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
- Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
- Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
- Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
- Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
- Top warm pancakes with strawberry syrup.
Nutrition Facts : Calories 744.4 calories, Carbohydrate 130.7 g, Cholesterol 160.3 mg, Fat 17.9 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 1299.2 mg
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5/5 (2)Total Time 20 minsCategory BreakfastCalories 238 per serving
- Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. This prevents the butter from clumping.
- Add flour, sugar, baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed. Fold in strawberries.
- Scoop onto a griddle preheated over medium heat, spreading batter out as needed. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
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5/5 (11)Category BreakfastCuisine AmericanTotal Time 40 mins
- Melt the 6 Tablespoons of butter first. Microwave or stovetop – either is fine. Set aside to slightly cool. You don’t want it piping hot.
- In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
- In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is thick and a few lumps may remain. Very gently, fold in the strawberries.
- Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
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