Buttermilk Pancakes with Strawberry Sauce

Buttermilk Pancakes with Strawberry Sauce is a lacto ovo vegetarian recipe with 12 servings. One portion of this dish contains roughly 5g of protein, 6g of fat, and a total of 160 calories. For 59 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe from Damn Delicious requires sour cream, unsalted butter, salt, and flour. From preparation to the plate, this recipe takes around 20 minutes. It works well as a side dish. It can be enjoyed any time, but it is especially good for Mother's Day. Plenty of people made this recipe, and 3659 would say it hit the spot. With a spoonacular score of 40%, this dish is not so awesome. Whole Wheat Buttermilk Banana Chocolate Chip Pancakes with Fresh Strawberry Sauce, The Fluffiest Buttermilk Pancakes with Buttermilk Sauce, and Strawberry Buttermilk Pancakes are very similar to this recipe.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F. To make the strawberry sauce, combine strawberries, sugar and vanilla in a medium saucepan. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 6-10 minutes. Keep warm; set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sour cream and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven. Serve immediately with strawberry sauce.

 

Step by step:

1. Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F. To make the strawberry sauce, combine strawberries, sugar and vanilla in a medium saucepan. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 6-10 minutes. Keep warm; set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sour cream and eggs.

2. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.

3. Serve immediately with strawberry sauce.

Nutrition Information:

covered percent of daily need