Fluffy Strawberry Pancakes (Printer-Friendly Version)

# What You'll Need:

→ For the Strawberry Sauce

01 - 1 pound fresh strawberries, hulled and sliced
02 - ¼ cup granulated sugar
03 - 1 tablespoon lemon juice
04 - 1 tablespoon water
05 - 1 teaspoon cornstarch mixed with 1 tablespoon water
06 - ½ teaspoon vanilla extract

→ For the Pancakes

07 - 1 ½ cups all-purpose flour
08 - 2 tablespoons granulated sugar
09 - 1 tablespoon baking powder
10 - ¼ teaspoon salt
11 - 1 ¼ cups buttermilk
12 - 1 large egg
13 - 3 tablespoons melted butter
14 - 1 teaspoon vanilla extract
15 - 1 cup fresh strawberries

# Let's Cook!:

01 - In a small saucepan over medium heat, combine the strawberries, sugar, lemon juice, and water. Stir and cook for 5-7 minutes, until the strawberries release their juices and soften. Stir in the cornstarch mixture and continue cooking for 1-2 minutes, until it reaches a syrupy consistency. Remove from the heat and stir in the vanilla extract. Set aside to cool.
02 - In a large mixing bowl, whisk the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing – a few lumps are okay. Set aside to rest for 10 minutes.
03 - While the batter rests, hull and dice the strawberries. Spread them over paper towels to dry slightly, then fold them into the batter just before cooking.
04 - Warm a non-stick skillet or griddle over medium heat and grease lightly with butter or cooking spray. Pour about ¼ cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes until golden brown and fully cooked through.
05 - Serve the pancakes with the warm strawberry sauce and whipped cream, if desired. Enjoy!

# Cook's Notes:

01 - Use fresh, ripe strawberries for the best flavor in both the sauce and pancakes.
02 - Let the batter rest before cooking to allow the flour to hydrate, resulting in more tender pancakes.

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