Homemade pancakes that are so fluffy and melt-in-your-mouth good! Fresh strawberries make them even better.
Servings: 2
Author: Damaris
Ingredients
1egg, beaten
1cupself-rising flour
1cupbuttermilk*see notes
2tbspsugar
1/2-1cupfresh strawberries, chopped
2tbspmelted butter or vegetable oil
Instructions
Add all ingredients except the strawberries and sugar to a medium-size mixing bowl. I usually beat the egg first and then add it in. Stir just until everything is combined. There will be lumps and that is good!
Stir the sugar into the chopped strawberries and set aside.
Heat griddle to a medium/high heat. If using a cast iron griddle or frying pan keep the heat as low as possible to prevent smoke.
Pour 1/2 cupful of batter onto griddle/pan. Then sprinkle the chopped strawberries over the top of pancakes. When you see bubbles across the top and the edges start looking done flip and cook the other side. Usually cook time is 3-4 mins. on each side. But that depends on how high/low the heat is.
Remove from griddle and keep in a warm oven until ready to serve.Serve with butter and maple syrup or fresh fruit and yogurt!
Notes
**I use self-rising flour usually because it is easier and the pancakes always turn out so fluffy and thick. All-purpose flour can be substituted but add in 1/2 teaspoon baking soda and 1/2 teaspoon salt. If you are using whole milk instead of buttermilk use 2 teaspoons of baking powder instead of the baking soda!**The buttermilk I use is from a local(ish) dairy and is so thick that it pretty much has to be scooped out with a spoon. That is why I use 1 whole cup. Usually, you would only need 1/2 cup with a thinner buttermilk or whole milk. Also, yogurt could be used in place of milk or buttermilk but, I use a whole cup of that also.