Description
Delicious pancakes topped with a homemade strawberry compote, perfect for brunch or breakfast.
Ingredients
Scale
- 1 lb fresh or frozen strawberries (if frozen, do not thaw, 16 ounces)
- 1/3 cup granulated sugar (70 grams)
- 3 tbsp water
- 1 tbsp corn starch
- 1 tsp vanilla extract
- pinch of lemon zest
- splash of lemon juice
- 3 tbsp salted butter, melted (42 grams)
- 1 large egg, at room temperature
- 1 cup buttermilk (240 grams)
- 1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out (195 grams)
- 1/2 tsp salt
- 3 tsp baking powder
- 2 tbsp granulated sugar (26 grams)
- 1/2 tsp cinnamon
- 1 and 1/2 cups strawberries, quartered (210 grams)
- butter (for greasing)
- maple syrup
- strawberry compote
Instructions
- Make the Strawberry Compote: Stir together the cornstarch and water in a small bowl, making sure the cornstarch is fully dissolved. Add this and remaining sauce ingredients to a pot on the stove over medium heat. Stir, and bring the mixture to a simmer. Once simmering, cook for 5 minutes, stirring constantly. Remove from heat and allow to cool. You can cool the sauce quickly by pouring it into a shallow bowl or pie plate and placing it in the fridge for 20-30 minutes in an airtight container until ready to use. This keeps for 1 to 1 and 1/2 weeks in the fridge.
- Make the Batter: Melt butter in a medium mixing bowl, then whisk in the egg and buttermilk. Stir in the dry ingredients until just combined. We WANT lumpy batter!
- Get out a griddle (heat at 350 degrees) or a large skillet (heat on the stove over medium to medium-high heat).
- Cook Pancakes: Once your griddle or pan is heated, grease it well using butter or nonstick spray. Pour the batter onto the griddle using a 1/4 cup or a 1/3 cup (for slightly larger pancakes) measuring cup, using the back of the cup to spread the batter out a bit, since it is thick. Place a few strawberry pieces on each pancake. Once the pancakes are a little puffy and the underside is golden, flip the pancakes (this will only take 1-2 minutes). Check the underside by lifting the edge with your flipper. If your pancakes are getting darker than you’d like, turn down the heat a bit. Pancakes are done when both sides are golden brown, and no wet batter spots are visible around the edges.
- Serve & Store: Serve warm with the strawberry compote, and lots of butter & maple syrup! Store leftover pancakes in a ziploc bag in the fridge for up to 2 days. Leftover pancakes can also be frozen in a ziploc bag for 1-2 months. Reheat by popping them in the toaster or microwaving.
Notes
- Leftover compote can be used as a topping for ice cream or yogurt.
- Adjust sugar based on sweetness of strawberries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 12g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg