Strawberry Buttermilk Pancakes with Cream Cheese Icing

Step 1

In a bowl combined chopped strawberries, sugar and vanilla extract. Set aside until needed.

Step 2

In a medium bowl, beat together the cream cheese, butter, vanilla extract, powdered sugar, and heavy cream. Add as much or as little cream as needed for your desired consistency.

Step 3

Adjust an oven rack to the center position and heat oven to 200 degrees. Set a wire rack inside of a baking sheet and spray with nonstick spray and place in the oven.

Step 4

In a large bowl whisk together the flour sugar, baking powder, baking soda and salt. In a medium sized bowl, whisk together the buttermilk, eggs, sour cream and melted butter. Make a well in the center of the flour mixture, and pour in the buttermilk mixture and gently stir until just combined. Do not over mix. The batter should be lumpy and have a few streaks of flour remaining. Let the batter sit for 10 minutes to let the gluten rest.

Step 5

In a 12-inch nonstick pan heat 1 teaspoon of vegetable oil over medium heat until the oil starts to shimmer. Using a paper towel, fully wipe the pan with the oil, leaving a thin film of oil over the bottom and sides of the pan. Using a ¼ cup measuring cup or an ice cream scoop that measures ¼ cup, and scoop out pancake batter and portion 3 to 4 pancakes on your pan. Cook until the edges are set and bubbles start to break , and the bottom of the pancakes are golden brown, about 2 to 3 minutes. Sprinkle about 1 tablespoon of chopped strawberries over the top and using a wide spatula, flip the pancakes over. Continue to cook the second side until the bottoms are golden brown, about 1 to 2 minutes longer. Serve pancakes immediately or store on the prepared baking rack in the oven. (If you’re storing pancakes in the oven to keep warm, be sure to store in a single layer and do not stack the pancakes. Stacking pancakes can create steam and the pancakes can lose their crisp, buttery exterior.) Repeat this process with the remaining batter, adding 1 teaspoon of oil as needed to your pan. Top with cream cheese drizzle and serve.