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!!