Ingredients
Scale
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 3 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries
Instructions
- Prepare the strawberry sauce by simmering sliced strawberries, sugar, lemon juice, and water in a small saucepan for about 5-7 minutes until soft. Stir in a cornstarch mixture and cook until syrupy. Set aside.
- For the pancakes, whisk together flour, sugar, baking powder, and salt in a large bowl. In another bowl, mix buttermilk, egg, melted butter, and vanilla. Combine wet and dry ingredients gently until just mixed; let rest for 10 minutes.
- Fold diced strawberries into the batter before cooking.
- Heat a non-stick skillet over medium heat, greasing lightly. Pour batter to form pancakes and cook until bubbles appear; flip to brown both sides.
- Serve warm with strawberry sauce drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes (180g)
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg