Strawberry Pancakes

Make it a Valentine tradition!

2 large eggs

2 cups whole buttermilk

2 tsp. vanilla

6 Tbsp. butter, melted

2¼ cups all-purpose flour

1 ¼ tsp. baking powder

½ tsp. baking soda

½ tsp salt

1/3 cup sugar

1 cup sliced whole strawberries, sliced

Beat the eggs and milk and vanilla in mixer on low speed till foamy; stir in the melted butter. Whisk the dry ingredients together, gently stirring into the eggs/milk mixture. Fold in the sliced strawberries. Heat a heavy skillet over medium heat until a drop of water bounces off when dropped onto it. If using an electric griddle, set heat to about 350 degrees. Drop ¼ cup of batter onto hot skillet/griddle and let cook about 2 minutes until bubbles begin to form. Turn pancakes over and cook the other side about 1 minute. Place pancakes on a warm plate or platter adding a slice of butter on top and stacking them in stacks of 3 pancakes. Make desired number of pancakes, putting the left-over batter in a plastic container, refrigerate for the next morning. Makes 3½-inch pancakes and makes a lot, at least 20! If you want large pancakes, use ½ cup of batter.

Serve with your favorite syrup. We recommend Smuckers Strawberry Syrup (shown in photo). We found our Strawberry Syrup at Publix.

Note:  If using frozen whole strawberries (package shown), place on a place, slice thinly and pat dry with paper towels, putting in a measuring cup until you have one cupful. You do not want any juice from the strawberries in your batter.