Strawberry Buttermilk Pancakes with Blueberry Maple Syrup
- 1 3/4 cups - Swans Down Cake Flour
- 3 tablespoons - sugar
- 2 teaspoons - baking soda
- 1/2 teaspoon - salt
- 1 3/4 cups - buttermilk
- 2 - large eggs, lightly beaten
- 1 cup - sliced strawberries
- 1 cup - maple syrup
- 2 tablespoons - unsalted butter
- 1/2 cup - blueberries
In a medium bowl; WHISK together flour, sugar, baking soda, and salt. Whisk in buttermilk and eggs until smooth.
HEAT griddle or a large heavy skillet, lightly spray with cooking spray. Using a 1/4 cup measuring cup, pour batter onto griddle and scatter a few strawberry onto the batter.
COOK pancakes, turning once, until golden about 2 minutes total.
In a medium saucepan heat maple syrup with butter and blueberries until warm. Serve pancakes with syrup.
Makes 12 - 4 1/2 inch pancakes.
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