Sunday, June 7, 2015

ROASTED STRAWBERRIES WITH BUTTERMILK PANCAKES ENJOY DAN:

ROASTED STRAWBERRIES WITH BUTTERMILK PANCAKES by CHEF DAN:
Serves 6-8

ROASTED STRAWBERRIES:
1 pound strawberries (about 4 cups), hulled, halved, and quartered if large
1 tablespoon pure maple syrup
1 tablespoon lemon juice
Pinch of sea salt
1 vanilla bean, split lengthwise

FOR THE PANCAKES:
1-1/2-cups white whole wheat flour
Zest of two limes
1 teaspoon sea salt
2 teaspoon baking powder
1/2-teaspoon baking soda
2 eggs
2 cups buttermilk
3/4-teaspoon vanilla extract
1/4-cup melted butter, divided for pan and serving
1/4-cup poppy seeds or chia seeds

DIRECTIONS FOR ROASTING THE STRAWBERRIES (PREHEAT OVEN TO 425)
1.   Place strawberries, maple syrup, lemon juice, salt and vanilla bean, in a prepared baking sheet.
2.   Scrape in vanilla seeds, add pod, and stir to combine.
3.   Roast, stirring occasionally for about 15-18 minutes.
4.   Let cool slightly and discard pod.

PANCAKES:
1.   Whisk the flour, lemon zest, salt, baking powder, baking soda in a bowl.
2.   Beat eggs, buttermilk, vanilla and 3 tablespoon melted butter in a bowl with a fork to incorporate eggs.
3.   Add egg mixture to dry ingredients and whisk to combine should be slightly lumpy.
4.   Heat a skillet sprayed with Pam over medium-heat when sizzling.
5.   Drop batter by 1/4-cupfuls onto skillet.
6.   Cook until bubbles form on the surface and pop, and the underside is golden brown, about 2-1/2- to 3 minutes.
7.   Flip and cook another 2-1/2-to 3 minutes.
8.   Transfer to a platter and brush tops with butter.
9.   Repeat with remaining batter, using Pan as needed.
10.                Top with poppy seeds or chia seeds.


ENJOY DAN:                                       BON-APPETITE!!

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