Roasted Strawberry Brown Butter Pancakes

Roasted Strawberry Brown Butter Pancakes.

May 11, 2012

I promise this is it.

I’m not roasting any more strawberries or browning any more butter until I roast more strawberries and brown more butter.

Which could possibly be today, buuuut… oh well.

It’s Friday. Time to drink wine. Pretend it’s summer. Buy shoes online. Fall asleep at 9PM because you’re a not-so-secretly 79-year old 29-year old. Dream of that clear phone DJ Tanner had that you were never allowed to have. Plan breakfast for Saturday since it’s the highlight of your life. Stuff like that.

Or plan for Sunday since it’s a super special day.

Perfect for moms. Perfect for you. Perfect for all faces!

Roasted Strawberry Brown Butter Pancakes

serves 3-4

1 1/2 cups sliced strawberries

1/2 teaspoon olive oil

1/4 cup unsalted butter

1 cup all-purpose flour

1 cup whole wheat pastry flour

1 tablespoon granulated sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 teaspoons vanilla extract

1 egg, lightly beaten

1-1 1/4 cups milk (I prefer vanilla almond milk)

Preheat oven to 375 degrees F. Toss sliced strawberries with olive oil and a pinch of salt, then lay on a nonstick baking sheet. Roast for 20-25 minutes, or until juicy and caramely. While strawberries are roasting, heat butter in a small saucepan over medium-low heat. Whisk constantly until brown bits form on the bottom, about 5-6 minutes. Remove from heat and set aside.

In a large bowl, mix together flour, sugar, baking powder, cinnamon and salt. In a small bowl, whisk together 1 cup milk, egg and vanilla extract. Add wet ingredients to dry, mixing until just combined, then stir in brown butter (get all the brown bits from the pan!) and 1/4 of the roasted strawberries. If batter isn’t smooth or is too thick, add additional milk. (The strawberries will add liquid to the batter so you may need to add a little more milk if needed, based on your strawberries.)

Heat a griddle or skillet over medium heat. Add a bit of butter to the griddle and using a 1/4 cup measure, spoon batter into pan. Cook until bubbles form on top, then flip and cook for 1-2 minutes more. Top with remaining roasted strawberries and syrup.