Time: 40 min.
Complexity: easily
Servings: 12

For a late Sunday brunch, treat your family to these fluffy pancakes, filled with juicy strawberries and drizzled with homemade brown sugar syrup. For a more appealing look, add the strawberries directly onto the pancakes while they're frying, rather than into the batter. This way, the berries will be visible when served.

Ingredients:

Syrup

• 1 cup light brown sugar
• A small pinch of salt

Pancakes

• 2 cups premium flour
• 3 tbsp. granulated sugar
• 0.5 tsp salt
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 2 cups of sour milk or kefir (shake)
• 2 large eggs
• 4 tbsp unsalted butter, melted and cooled, plus extra for greasing
• Vegetable oil, for frying
• 1 cup thinly sliced ​​strawberries

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, eggs, sour milk, kefir, strawberry, syrup, brown sugar

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Preparation:

Step 1
• Syrup:
  
  Combine 3/4 cup water, brown sugar, and salt in a medium saucepan and heat over medium heat. Bring to a boil and stir until the sugar dissolves. Simmer the syrup for 25-30 minutes, stirring occasionally. Let cool before serving.
Step 2
• Make pancakes:
  
  Preheat oven to 95°C (205°F). Combine flour, granulated sugar, salt, baking powder, and baking soda in a large bowl. Place the buttermilk, eggs, and cooled melted butter in another bowl and mix. Make a well in the center of the flour mixture and pour in the liquid mixture. Using a silicone spatula, fold the batter into the pancake batter. Be careful not to overmix it, or the pancakes will turn out rubbery!
Step 3
• Heat a large electric skillet or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a knob of butter. Once the butter has melted, use a paper towel to spread it across the bottom of the pan. Ladle about 1/4 cup of batter onto each pancake. Place a small handful of sliced ​​strawberries on top of the pancakes. Cook until bubbles begin to form on the surface, about 3 minutes, then flip and cook until the second side is golden brown, about 2 minutes more.
Step 4
• Repeat with the remaining batter; place the finished pancakes on a baking sheet and keep them in a warm oven while you fry the next batch. Arrange the pancakes on plates and serve with syrup.

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