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Strawberry Shortcake Buttermilk Pancakes
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(4 servings)
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- 2 cups flour
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2 cups buttermilk
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1 cup strawberries - hulled and sliced
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2 eggs - beaten
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2 Tablespoons sugar
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2 Tablespoons butter - melted
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2 teaspoons baking powder
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1 and 1/2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1/2 teaspoon salt
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vegetable oil or butter - for cooking
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For Topping:
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3 cups fresh strawberries - hulled and cut in quarters
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3/4 cup sugar
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2 Tablespoons orange juice
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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.
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Perfect for breakfast in bed. Try finely grating pieces of chocolate on top for the final special touch.
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Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 1649. Submitted 2/13/2006.
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