BUTTERMILK PANCAKES WITH ROASTED STRAWBERRIES

Buttermilk Pancakes with Roasted Strawberries image

Provided by Vicki Butts (lazyme)

Time 35m

Number Of Ingredients 16

ROASTED STRAWBERRIES:
1 lb strawberries (about 4 cups) hulled, halved, quartered if large
1/4 c sugar
pinch kosher salt
1 vanilla bean, split lengthwise
PANCAKES:
1 1/2 c all purpose flour
3 Tbsp sugar
1 tsp kosher salt
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 3/4 c buttermilk
3/4 tsp vanilla extract
3 Tbsp unsalted butter, melted (plus more for pan and serving)
1/4 c toasted sliced almonds, optional

Steps:

1. Roast the strawberries: Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15-18 minutes. Let cool slightly and discard pod.
2. Make the pancakes: Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.
3. Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2-3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2-3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
4. Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.
5. Cooks' Note Pancakes can be kept warm on a wire rack set on a rimmed baking sheet in a 250°F oven. Roasted strawberries can be made up to 5 days ahead and leftovers can be enjoyed over biscuits, yogurt, or ice cream.