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You may have noticed that I’ve been using strawberries in many of my posts recently. That’s because I do things like see a flat of strawberries at the farmer’s market and decide that it must be mine. While I’ve never suffered buyer’s remorse from buying an excess of fresh berries, I do then find myself in the position of trying to figure out ways to use up all of that lovely fruit. Ergo, lots of strawberry posts.

strawberrypancakes-97I used a good chunk of the strawberries in my memorial day cupcake making extravaganza this past weekend. As I slid the cupcake tins in the oven, I noticed that I had a little batter left in the mixing bowl. As the cupcake tins were full and I only had a little batter left, I decided to just throw it in a skillet and cook it pancake style. Well, unsurprisingly, it was pretty delicious and the idea of strawberry pancakes blossomed in my mind.

Just to clarify, this recipe is not the cupcake recipe. I adapted the CIA Buttermilk Pancakes recipe to incorporate strawberry purée. I had thrown a bunch of strawberries in a blender and then strained out the seeds and whatnot to create a strawberry purée for the cupcakes, soI used some of the remainder in the pancakes.

The pancakes came out of the skillet just slightly pink and with a delicate, strawberry note about them. The addition of a dollop of sour cream and a fresh strawberry champagne syrup makes this an absolutely decadent and special breakfast. Bon Appétit!

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Pancakes
1 C Flour
1/4 C Sugar
2 tsp Baking Powder
1/8 tsp Baking Soda
1/8 tsp Salt
1/4 tsp Cinnamon
1 Tbsp Butter, melted
1 C Buttermilk
1/2 tsp Vanilla
1/3 C Strawberry Purée
2 Eggs
Sour Cream, for serving

 

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Syrup
1 C Champagne or Sparkling Wine
1 lb Strawberries, hulled and quartered
1 Tbsp Orange Juice
1 tsp Orange Zest
1 C Sugar
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Start out with the syrup so it is ready when the pancakes come off of the griddle. Pour the champagne in a pot and bring to a simmer. Reduce the champagne by half and then add the rest of the syrup ingredients. Bring the mix back to a simmer and then let reduce again until the syrup is about 1/4 of the original amount, stirring occasionally. Remove from the heat and let cool while making the pancakes. If desired, strain out any strawberry chunks so you are left with a smooth syrup.

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Turning to the pancakes – whisk together the buttermilk, melted butter, eggs, sugar, vanilla and strawberry puree in one bowl. Sift together the flour, baking soda, baking powder, cinnamon and salt in second bowl. Whisk the wet ingredients into the dry and let sit for a few minutes while the griddle heats.

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Lightly butter or oil the griddle or pan and cook the pancakes until lightly browned. I generally start at medium and then adjust the heat up or down as needed after the initial test pancake.  When serving, top with the fresh strawberry champagne syrup and a dollop of sour cream. They are also pretty tasty with a glass of that champagne you just opened; it would be a shame to let it go to waste…

 

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Strawberry Pancakes with Strawberry Champagne Syrup
 
Recipe By:
Ingredients
  • Pancakes
  • 1 C Flour
  • ¼ C Sugar
  • 2 tsp Baking Powder
  • ⅛ tsp Baking Soda
  • ⅛ tsp Salt
  • ¼ tsp Cinnamon
  • 1 Tbsp Butter, melted
  • 1 C Buttermilk
  • ½ tsp Vanilla
  • ⅓ C Strawberry Purée
  • 2 Eggs
  • Syrup
  • 1 C Champagne or Sparkling Wine
  • 1 lb Strawberries, hulled and quartered
  • 1 Tbsp Orange Juice
  • 1 tsp Orange Zest
  • 1 C Sugar
Instructions
  1. Start out with the syrup so it is ready when the pancakes come off of the griddle. Pour the champagne in a pot and bring to a simmer. Reduce the champagne by half and then add the rest of the syrup ingredients. Bring the mix back to a simmer and then let reduce again until the syrup is about ¼ of the original amount, stirring occasionally. Remove from the heat and let cool while making the pancakes. If desired, strain out any strawberry chunks so you are left with a smooth syrup.
  2. Turning to the pancakes - whisk together the buttermilk, melted butter, eggs, sugar, vanilla and strawberry puree in one bowl.
  3. Sift together the flour, baking soda, baking powder, cinnamon and salt in second bowl. Whisk the wet ingredients into the dry and let sit for a few minutes while the griddle heats.
  4. Lightly butter or oil the griddle or pan and cook the pancakes until lightly browned. I generally start at medium and then adjust the heat up or down as needed after the initial test pancake.
  5. When serving, top with the fresh strawberry champagne syrup and a dollop of sour cream.
Notes
When making strawberry puree for the pancakes, simply throw a bunch of strawberries in a blender. If you would like, you can push the puree through a strainer later on to get rid of any seeds and other bits.
 

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