Strawberry Shortcake Buttermilk Pancakes

(4 servings)

  • 2 cups flour
  • 2 cups buttermilk
  • 1 cup strawberries - hulled and sliced
  • 2 eggs - beaten
  • 2 Tablespoons sugar
  • 2 Tablespoons butter - melted
  • 2 teaspoons baking powder
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • vegetable oil or butter - for cooking

  • For Topping:
  • 3 cups fresh strawberries - hulled and cut in quarters
  • 3/4 cup sugar
  • 2 Tablespoons orange juice
  • whipped cream (optional)
First prepare the topping: Place strawberries in a bowl. Mash slightly to get some of the juice out. Mix with 1 cup of sugar and orange juice. Cover and let set for an hour. Place in refridgerator if you prefer your topping cool.

Now, make the pancakes:

In a large bowl, sift together the flour, 2 Tablespoons of sugar, baking powder, baking soda, salt and cinnamon.

In a seperate bowl, stir buttermilk with eggs and butter. Mix well.

Add buttermilk mixture to dry ingredients and stir until just combined.

Fold in the 1 cup of strawberry pieces.

Set a large skillet or griddle to medium heat. Add a little vegetable oil or butter to coat the pan.

Pour enough batter to make a 5-inch circle. Cook the pancakes until the tops are covered with tiny bubbles. Flip and cook other side until golden brown.

Serve warm with strawberry topping and whipped cream.

Perfect for breakfast in bed. Try finely grating pieces of chocolate on top for the final special touch.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 1649. Submitted 2/13/2006.