I love lazy mornings filled with delicious food.
I went home for the weekend to spend Mother's Day with my family.
I saw the recipe for these pancakes on my favorite blog the other day and could not stop thinking about them. I e-mailed the link to my mom and told her to get excited for Mother's Day! :)
We ate our pancakes with our favorite sausage, Aidells' Pineapple & Bacon, which my dad grilled.
These pancakes are soooooo good.
I kept wondering why I had never let roasted strawberries into my life before.
They would be delicious on oatmeal, in yogurt, in dessert, on waffles... the list goes on and on.
They would also be really good in salad or risotto I think. Hmmm....
But don't just take my word for it...
You better try these for yourself.
Get to it!
Roasted Strawberry & Brown Butter Pancakes
Recipe by: How Sweet It Is.
- 1 1/2 cup sliced strawberries - We used an entire quart of strawberries and it still wasn't quite enough for how many strawberries each of us wanted on our pancakes. So. Make 1 1/2 cups, or more... up to you!
- 1/2 teaspoon olive oil
- 1/4 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup whole wheat flour - The original recipe called for whole wheat pastry flour. We didn't have any so just used plain whole wheat flour. I think the pancakes would be lighter and fluffier with the pastry flour, but mine were still delicious without!
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg, lightly beaten
- 1-1 1/4 cups milk
- Preheat oven to 375 degrees F. Toss sliced strawberries with olive oil and a pinch of salt, then lay on a nonstick baking sheet. Roast for 20-25 minutes, or until juicy and caramely. While strawberries are roasting, heat butter in a small saucepan over medium-low heat. Whisk constantly until brown bits form on the bottom, about 5-6 minutes. Remove from heat and set aside.
- In a large bowl, mix together flour, sugar, baking powder, cinnamon and salt. In a small bowl, whisk together 1 cup milk, egg and vanilla extract. Add wet ingredients to dry, mixing until just combined, then stir in brown butter (get all the brown bits from the pan!) and 1/4 of the roasted strawberries. If batter isn't smooth or is too thick, add additional milk. (The strawberries will add liquid to the batter so you may need to add a little more milk if needed, based on your strawberries.)
- Heat a griddle or skillet over medium heat. Add a bit of butter to the griddle and using a 1/4 cup measure, spoon batter into pan. Cook until bubbles form on top, then flip and cook for 1-2 minutes more. Top with remaining roasted strawberries and syrup.
Who is ready for breakfast?