Roasted Strawberry Pancakes
Need a lacto ovo vegetarian morn meal? Roasted Strawberry Pancakes could be a super recipe to try. This recipe makes 6 servings with 189 calories, 5g of protein, and 5g of fat each. For 73 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have baking powder, salt, canolan oil, and a few other ingredients on hand, you can make it. 19 people were impressed by this recipe. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by The Baker Chick. With a spoonacular score of 29%, this dish is rather bad. If you like this recipe, you might also like recipes such as Strawblunkleberry Pancakes (Strawberry Blueberry Sprinkle Pancakes), Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto, and Confession #131: I have a strawberry-roasting fetish…Healthy Maple Roasted Strawberry Muffins.
Servings: 6
Ingredients:
2 teaspoons baking powder
1 cup buttermilk
1 Tablespoon canola oil
1 large egg, lightly beaten
1/2 teaspoon salt
2 1/2 cups sliced and hulled strawberries
sugar for sprinkling
1 cup all-purpose flour (or 1/2 cup whole wheat pastry flour and 1/2 white)
Equipment:
oven
baking sheet
whisk
Cooking instruction summary:
Preheat the oven to 400F. Spread the berries evenly on a rimmed, foil-lined baking sheet and sprinkle with sugar. Roast for 10-15 minutes or until juices have been released and the berries are tender. Drain berries reserving the juice. Set aside. Whisk together the dry ingredients and then add the buttermilk, oil, egg, and 2 tablespoons of the strawberry juice, whisking until well-combined. Fold in 1/4 cup of the roasted strawberries.Pour pancake batter into a well-buttered skillet- flipping when bubbles have popped and the bottom is golden. Top with roasted strawberries and maple syrup.
Step by step:
1. Preheat the oven to 400F.
2. Spread the berries evenly on a rimmed, foil-lined baking sheet and sprinkle with sugar. Roast for 10-15 minutes or until juices have been released and the berries are tender.
3. Drain berries reserving the juice. Set aside.
4. Whisk together the dry ingredients and then add the buttermilk, oil, egg, and 2 tablespoons of the strawberry juice, whisking until well-combined. Fold in 1/4 cup of the roasted strawberries.
5. Pour pancake batter into a well-buttered skillet- flipping when bubbles have popped and the bottom is golden. Top with roasted strawberries and maple syrup.
Nutrition Information:
covered percent of daily need
