Buttermilk Pancakes with Chamomile Cream and Gingered Strawberries
Ingredients
The pancakes
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
cinnamon
-
½
teaspoon
salt
-
1½
cups
buttermilk
-
½
cup
plain greek yogurt
-
2
units
eggs
-
2
tablespoons
melted butter
-
1
tablespoon
vanilla
-
1
unit
lemon zest
Chamomile Cream
-
1
cup
heavy cream
-
2
units
chamomile tea bags
-
1
tablespoon
honey
Gingered Strawberries
-
¼
cup
honey
-
1
inch
fresh ginger, grated
-
2
cups
fresh strawberries, sliced
Instructions
- Make the chamomile cream by heating ½ cup of cream, adding tea bags, steeping, and then chilling.
- Combine flour, baking powder, cinnamon, and salt in a large bowl.
- Whisk buttermilk, yogurt, eggs, butter, vanilla, and lemon zest in a separate bowl.
- Mix wet ingredients into dry ingredients until just combined and let sit for 10 minutes.
- Prepare the gingered strawberries by heating honey and ginger, then tossing with strawberries.
- Heat a skillet, add butter, and pour ¼ cup of pancake batter onto the skillet, cooking until bubbles form.
- Flip the pancakes and cook until golden brown.
- Serve pancakes topped with chamomile cream, gingered strawberries, and maple syrup if desired.
Nutrition Facts (estimated)
Servings
12 pancakes
Calories
257
Total fat
10g
Total carbohydrates
38g
Total protein
6g
Sodium
300mg
Cholesterol
70mg
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