Foods: Strawberry Buttermilk Pancakes with Honey & Vanilla Butter
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I reckon by the time my strawberry plants finish producing this year I will have you tired of strawberries! They are coming in at a handful at a time at the moment and so I am using them in whatever way that I can. Not quite enough to make jam or a pie, but good enough for tasty little treats like these fabulous pancakes that I made for our breakfast yesterday!
I treated myself to a new cookbook the other day. (Shh . . . don’t tell Todd!) I fell right in love with it. It is chock full of all sorts of tasty recipes that I can’t wait to try. It is a rare thing when you find a cookbook that is filled with one recipe after another that you want to make, but this cookbook does just that! It’s fabulous! I can’t wait to try making my own yogurt, ricotta cheese, cream cheese and butter! I’m at least going to give it a go.
In the meantime I decided to make the buttermilk pancake recipe from the book, based on the Honey & Vanilla Butter recipe that they give to go along with them alone . . . it sounded significantly delicious!
Oh my . . . was it ever good. I think I will always have a pot of this tasty butter in my fridge because it was sooooo good. We even had it on toast for our supper last night. We just could not get enough of it. Even if you don’t make the pancakes . . . you simply MUST make the butter! *slurp*
I added the strawberries to the pancakes myself . . . because I have lots and I am trying to use them so they don’t go off . . . and it’s strawberry season. It sounded like a fab idea at the time . . .
They were rather scrummy if I don’t say so myself. The butter made them even more so. I even crumbled up some meringues in the last few to make . . . dare I say it . . . I must for they were fab . . .
♥♥♥ EATON MESS PANCAKES ♥♥♥
As Lawrence Welk would say . . . wunnerful . . . wunnerful . . .
There’s a couple of things you can count on enjoying (or not) every July . . . Wimbledon . . . beautiful strawberries . . . and now . . .
These tasty pancakes!
100g self raising flour (14 1/2 TBS)
1 tsp baking powder
25g caster sugar (2 TBS)
pinch fine sea salt
2 large free range eggs,separated
175ml butter milk (scant 3/4 cup)
40ml whole milk (3 TBS)
45g sweet butter, melted (3 TBS)
For the honey and vanilla butter:
100g butter, soft (scant 1/2 cup)
3 TBS clear acacia honey
1 tsp vanilla bean paste
First make the butter. Tip all of the ingredients for the butter into a bowl and simply beat together with an electric mixer until pale and creamy. Spoon into a small bowl and cover. Chill in the refrigerator for about an hour to firm up.
Sift the flour, baking powder, sugar and salt into a bowl. Whisk together the egg yolks, buttermilk and milk. Make a well in the middle of the flour mixture. Tip in the wet ingredients along with 15g of the butter (1 TBS). Whisk together until smooth. Whip the egg whites until they form soft peaks. Fold these into the pancake batter.
Heat a large non-stick skillet over medium heat. Brush with some of the remaining melted butter. Add 3 to 4 large spoonfuls of the batter, spacing them well apart. Scatter the tops of each with a few slices of berry. Cook for several minutes, until the surface is covered with bubbles and the bottom side is golden brown. Flip over and cook for another minute until cooked through and golden brown on the underside as well. Place onto an ovenproof platter, cover with a clean tea towel and keep warm in a low oven until you have cooked them all.
Note: If you really want to be decadent you can add crumbled crisp meringues and then call them Eton Mess Pancakes!
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