Today’s pancakes are from Rachel of Baked by Rachel. Rachel is coming strong with the patriotism today to celebrate Independence Day. Rachel is one of my best Twitter friends and I am so happy she was able to come to the pancake party.
Happy Independence Day everyone!
I’m Rachel of Baked by Rachel. When Rachel (not me, the other Rachel… contacting myself would be weird) contacted me about joining in on her pancake party I’m pretty sure I replied immediately. Yes! And can you please give me the 4th… pretty please? Okay it wasn’t nearly that dramatic but the 4th has always been one of my favorite holidays. It took me forever to decide on what to make. Clearly they needed to be patriotic, right?
I tossed around several ideas before landing on this one. Maybe they don’t scream patriotic, but to me they kind of do. What’s the 4th of July without strawberry shortcakes (or Memorial Day, Labor Day or really any summer barbecue). So I dub these super awesome patriotic pancakes to die for (because I’m being dramatic)… the short and more precise name: strawberry shortcake pancakes.
Trust me, you want these. I’m not a pancake person which would probably make you wonder why I agreed to join in on a pancake party. Let me tell you something… these pancakes changed my world! I’m a convert.
Have them for breakfast or any moment of the day. Celebrate the dishes being done… with these pancakes. They’re that good. Would I lie to you?
And let’s kick up the awesomeness with some fireworks. *I don’t recommend doing this at home as your dish will become inedible, unless you like the ashy sort of thing… just sayin’*
Have a fantastic 4th!
Recipe source for pancakes: Fine Cooking
Roast Strawberry Ingredients:
1lb fresh strawberries
3 tbsp butter, melted and cooled
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Whipped Cream Ingredients:
2C heavy cream
6 tbsp powdered sugar
2 tsp vanilla
Preheat oven to 450 degrees. Line a small rimmed baking sheet or brownie pan with parchment paper. Slice strawberries into small pieces, toss in a large bowl with sugar to coat. Add to prepared baking dish. Cool for 15 minutes, stirring every 5 minutes. Allow strawberries and sauce to cool for 5-10 minutes.
Drain through a small colander resting in a bowl, this will catch the juice if you wish to use that for another use. Set strawberries aside.
Prepare your whipped cream in a medium bowl or stand mixer. Beat ingredients together until stiff peaks are nearly formed. Chill until ready to use.
In a large bowl, mix dry pancake ingredients. In a medium bowl combine buttermilk and eggs. Slowly incorporate to the dry ingredients. Add cooled melted butter. Stir just until combined. Do not over mix. Mixture should remain lumpy, but evenly moist.
Grease griddle lightly with vegetable oil. Heat a griddle over medium heat (stovetop) or 375 degrees (electric). When griddle is ready, pour slightly less than 1/4 cup of batter per pancake. Allow to sit untouched until bubbles appear. Gently peek for a very light golden color. Quickly (do not hesitate) scoop your pancake up with a nonstick spatula and flip. Allow remaining side to cook for an additional minute or two until golden. Repeat with remaining batter.
Layer pancakes with large scoops of whipped cream and roasted strawberries.
I love all things strawberry shortcake, and I especially love that the strawberries here are roasted. I also about wet my pants when I saw the picture with the sparkler. Too. Stinking. Fun.
Make these, you guys!
Remember to follow along with all the pancakes this month, just click on the picture below!