Buttermilk Pancakes with Strawberries and Caramel

Ingredients

• 1.5 cups all-purpose flour
• 1.5 cups buttermilk
• 2 large eggs
• 2 teaspoons baking powder
• ¼ cup sugar
• 3 tablespoons butter
• 1 cup strawberries
• ½ cup heavy cream

Instructions

1. 1

   In a large bowl, whisk together 1.5 cups flour, 2 tsp baking powder, and 2 tbsp sugar. In another bowl, beat 2 eggs with 1.5 cups buttermilk and 2 tbsp melted butter.

2. 2

   Pour the wet ingredients into the dry and stir until just combined; the batter should be lumpy. Let it rest for 5 minutes while you heat a griddle or large skillet over medium heat.

3. 3

   Melt 1 tbsp butter on the griddle. Pour 1/4 cup batter per pancake; cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, another 1-2 minutes.

4. 4

   While pancakes cook, make the caramel: in a small saucepan, melt 2 tbsp sugar with 1 tbsp butter over medium heat, stirring until amber, about 3-4 minutes. Remove from heat and stir in 2 tbsp heavy cream until smooth.

5. 5

   Whip the remaining 6 tbsp heavy cream with 1 tbsp sugar until soft peaks form, about 2-3 minutes.

6. 6

   Stack pancakes on plates, top with sliced strawberries, drizzle with caramel sauce, and add a dollop of whipped cream. Garnish with chopped nuts and mint if desired.

Tools you’ll need

• Large mixing bowl
• Whisk
• Griddle or large skillet
• Small saucepan
• Measuring cups and spoons

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