Buttermilk Pancakes with Strawberry Compote
Yields: 13-15 pancakes
1 ¼ cup all-purpose flour
2 teaspoons baking powder
1 Tablespoon granulated sugar
¼ teaspoon salt
1 cup buttermilk1
1 Tablespoon melted & cooled butter or vegetable oil
For the Strawberry Compote
250g strawberries, diced
1 Tbsp sugar
½ tsp vanilla extract
To make the strawberry compote: 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.
For the pancakes: In a medium bowl, whisk together the flour, baking powder, sugar and salt. Whisk in the buttermilk, egg and melted butter, just until all mixed together (small lumps are fine, DO NOT OVERMIX).
Heat a large, nonstick pan over medium-heat and lightly brush with oil or butter. Using an ice cream scoop (or any large spoon) add the batter to the pan. Cook the pancake for 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom.
Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 1 to 2 minutes, until the other side is golden as well. Repeat with the remaining pancake batter.
Serve pancakes immediately topped with strawberry compote. Enjoy!
1. DIY Buttermilk: 1 cup milk + 1 Tbsp vinegar. Mix and let it sit for 10 minutes. Mix well and use.
*To achieve smooth brown pancakes, don’t grease the pan after every single pancake. Grease it after every third pancake. Hope that makes sense.