It’s Valentines Day on Saturday and while i’ll be the first to say I am not a big fan of this “holiday” – since it puts a ton of pressure on people in and out of relationships, and makes Hallmark a lot of money – I still think it’s fun to do a little (no pressure) something! Valentine’s Day doesn’t have to be about romantic love either, if you are single you could celebrate it with anyone you care about in your life, ever heard of Galentines Day?! Food is a great way to say “I love you” or “I care about you” (check out this post for awesome foodie V-Day cards), especially if it is made by you! I thought it would be nice to put together a Valentine’s Day breakfast instead of the traditional dinner. Warm sweet strawberries hidden inside delicious buttermilk pancakes with powdered sugar and sweet pure maple syrup poured on top is a delicious way to celebrate with your significant other or galfriends!
I’ve been making the same pancake recipe for a long time. It’s really simple and delicious and will forever be my favourite (you can find the recipe here) but for today’s post, I wanted to do something a little different. I also happened to have a huge bottle of buttermilk in the fridge that I needed to finish off so I decided, what the hell, I’ll get crazy and change it up completely, and I am so glad I did.
I really like using buttermilk instead of regular milk. Buttermilk reacts with the baking powder to create very light and fluffy pancakes. To ensure the lightest, most fluffiest results, make sure to not overmix your batter. The batter should not be beaten smooth; it should have small to medium lumps.
Happy love day everyone, hope you have a nice Saturday celebrating with whoever makes you happy!
Strawberry Buttermilk Pancakes Recipe (Makes about 9 6-inch pancakes)
What you will need:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons maple syrup
2 large eggs, lightly beaten
2 cups buttermilk
1 tablespoon coconut oil, melted, plus 2 tablespoons extra for brushing griddle or pan
1 cup strawberries, fresh or frozen and thawed (optional) sliced thinly
What you need to do:
1. Preheat pan or griddle. Whisk together the flour, baking powder, baking soda, salt, in a medium bowl. Add the eggs, maple syrup, buttermilk, and 1 tablespoon of melted coconut oil, and whisk to combine. The batter should have small to medium lumps.
2. Test the pan or griddle by sprinkling a few drops of water on it. If the water bounces and spatters, then its ready. Add some oil to the pan.
3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. Add some thinly sliced strawberry pieces on top, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.