Savor & Garden

Roasted Strawberry Brown Butter Pancakes

June 28, 2012

Oh my.  Does that look heavenly or what?  You’re going to want to make these come Saturday morning if you’re a weekend-bakers-anonymous like me.  They’re healthy and deeelicious.  This recipe by How Sweet It Is is a definite keeper and I will be repeating this anonymous act come Saturday morning.  You watch me.

Never roasted strawberries before?  I hadn’t either, but they are YUMo with a capital YUM.  Besides, they’re 99 cents at Aldi this week.  What better time than now…

Roasted Strawberry Brown Butter Pancakes

serves 3-4

1 1/2 cups sliced strawberries

1/2 teaspoon olive oil

1/4 cup unsalted butter

1 cup all-purpose flour

1 cup whole wheat pastry flour

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.

Source: How Sweet It Is

By the way, thank you all for pinning my Memorial Day recipe like wild fire.  You all are seriously the best.  If you haven’t checked it out…it’s HERE.  And it would be the perfect thing for the Fourth of July with its’ red, white, and blue.  Or any other day.  Don’t limit yourself.

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7 Comments

  • Reply Susanna June 29, 2012 at 2:09 am

    {sigh} If only Daniel were more into pancakes. I would whip these up in a heart beat . . . for, like, dinner tomorrow night. Alas, he isn’t the biggest fan. Consequently, I’ll be joining you guys for Saturday morning breakfast, K? Make an extra dozen . . . 😉

    • Reply Mary Beth July 3, 2012 at 7:00 pm

      You got it! 😉

  • Reply Emily Netz June 30, 2012 at 3:38 am

    Oh yummo! Those look so good!!!! And fabulous photography skills too!

    • Reply Mary Beth July 3, 2012 at 7:00 pm

      Thanks, Emily!

  • Reply Liz April 2, 2013 at 8:38 am

    Your pictures make me want to dive face first into your pancakes. haha. Food photography is something I really struggle with so I need you to share your tips & secrets!! lol. I’ve taken pictures of my pancakes before and they look nothing like these!

  • Reply Weekend Recap | {Re}visionary Life May 28, 2013 at 1:39 pm

    […] more time to cook what we want, hence there are more pictures. Please humor me. We enjoyed some brown butter pancakes with roasted strawberries for dinner Sunday night, and were mighty pleased with the flavor. Though pancakes aren’t my […]

  • Reply The Organic Bloom | Wednesday With a Wonderful Weekend Breakfast Idea May 28, 2014 at 8:59 pm

    […] to check out Mary Beth’s full post, please click here. […]

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