Strawberry Pancakes With Mamma Callie's Syrup (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
1 cup packed light brown sugar |
small pinch of salt |
2 cups all-purpose flour |
3 tablespoons granulated sugar |
1/2 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
2 cups well-shaken buttermilk |
2 large eggs |
4 tablespoons unsalted butter, melted and cooled, plus more for greasing |
vegetable oil, for greasing |
1 cup sliced strawberries |
Directions:
1. Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.
2. Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.
3. Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you'll end up with tough and chewy pancakes!
4. Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
5. Arrange the pancakes on individual plates and serve with the syrup.
6. Photograph by Jacob Snavely
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