Indulgent light and fluffy pancakes, made with buttermilk and fresh strawberries, topped with Canadian maple syrup. A perfect Sunday morning treat. Yum!
To make the buttermilk add the milk to a jug then squeeze in the juice of half a lemon, leave at room temperature for 10 minutes. You should see the milk thicken a little; if you see it curdle a little and go lumpy, you've done it right!
Mix together the flour, sugar, salt and baking powder. Melt the butter then add to the flour mix along with the egg and gradually whisk in the buttermilk until you have a smooth batter.
Fold in the strawberries, be gentle to try to avoid knocking the air out of the batter and leave to rest for 10 minutes, or put the batter in the fridge until ready to use.
Resting the batter allows the gluten to relax and gives time for the baking powder to start reacting which should result in fluffier pancakes
Heat a little oil in a frying pan and get it nice and hot then add 3 ladlefuls of batter creating 3 separate pancakes making sure you leave space between them. Cook for 2-3 minutes, then flip and cook on the other side.
Repeat for the remaining batter, you should be able to make 6-8 depending on the size of your pancakes.
To serve, stack the pancakes, then add a dusting of icing sugar (confectioners sugar), drizzle over a good amount of maple syrup and top with a halved strawberry, serve with more maple syrup at the table.