These are double strawberry pancakes. They have a bit of extra color and flavor from the use of freeze dried strawberry and the condensed flavor in roasted strawberries.
Ingredients
1 1/2 cups All-Purpose Flour
3 Tablespoons Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
3/4 teaspoon Kosher Sea Salt
1 1/4 cups Buttermilk
2 large Eggs
1oz Freeze Dried Strawberries
3 Tablespoons melted Butter (unsalted or salted)
1 batch Roasted Strawberries, 1/2 cup of berries strained
Preparation
Whisk dry ingredients in a medium bowl until well blended.
In a blender or food processor liquify: buttermilk, eggs and freeze dried strawberries.
Whisk buttermilk mixture into the dry ingredients.
Add melted butter to the batter and whisk until smooth.
Stir roasted strawberries.
Brush a light coating of oil on the bottom of a heavy griddle or pan over medium heat. Working in batches, pour or spoon batter into hot pan to form pancakes to the desired size*. Cook until bottoms are golden and batter edges bubble. Turn pancakes and cook until pancaked is puffed and golden on the second side. You can ensure it is cooked through by inserting a toothpick into the thickest part. Toothpick should come out clean.
Serve immediately or transfer to a warm oven to hold temperature.
Lightly re-oil griddle and repeat as above.
Serve with additional roasted strawberries and syrup.
*Makes approximately 16 - 3" pancakes (makes many more if making mini-pancakes as pictured below).