Strawberry Buttermilk Pancakes Recipe

Pancake Day (February 28th this year) is almost everyone’s favourite food day. It’s the one day of the year we can all enjoy a host of delicious naughty treats all smothered over a pancake or four, and not feel guilty for doing it.

Of course the plan is that you are then supposed to give up the treats for Lent, but we’re not judging if you don’t.

The beauty of pancakes is that almost anything goes with them.  There really is no right and wrong when it comes to pancake filling - sweet, savoury, or a brand new combination……take a chance or play it safe……just have fun and enjoy it.

For this recipe we chose one using Buttermilk Pancakes which are incredibly fluffy and light, and combined it with Strawberries, Elderflower, and Rhubarb.

Strawberry Buttermilk Pancakes With Elderflower And Poached Rhubarb Recipe

Serves 3-4



*  1 cup all purpose flour
*  1/2 tsp baking powder
*  1/4 tsp baking soda
*  1/8 tsp salt
*  1/4 tsp vanilla powder or 1/2 tsp vanilla extract
*  1 cup buttermilk
*  2 medium eggs
*  25 g butter (1/4 stick), melted and cooled

*125 g chopped strawberries (about 3/4 cup)
*  3-5 elderflower heads

Poached Rhubarb:

*  100 g rhubarb, trimmed and finely chopped (about 3/4 cup)
*  1/2 cup water
*  4 tbsp granulated sugar
*  1 tbsp lemon juice
*  1/4 tsp vanilla powder or 1/2 tsp vanilla extract 



1. Sift flour, baking powder, baking soda, salt and vanilla powder into a bowl.
2. Mix together the buttermilk and eggs in a small bowl (and vanilla extract if using).
3. Add the wet ingredients to the dry and stir carefully until mixture is smooth. Cover the bowl with plastic wrap and let stand 15 minutes in room temperature. Add the butter and stir until smooth. Stir in the chopped strawberries.
4. Heat a nonstick frying pan with some butter. Pour about 2-3 tbsp of batter into the frying pan and immediately sprinkle the top of the pancake with some elderflower blossoms. Turn and fry until golden brown.

Poached Rhubarb:

1. Put rhubarb, water, sugar, lemon juice and vanilla in a saucepan.
2. Let simmer very gently for about 2-3 minutes or until rhubarb is soft, not mushy!
3. Put a strainer on top of a bowl. Pour mixture into strainer and put the rhubarb pieces in another bowl to cool. Pour the liquid back into the saucepan and let simmer until slightly thickened, about 5-10 minutes. Pour into a bowl to let cool, then add the rhubarb. 
4. Spoon the rhubarb pieces on top of your pancakes and pour some rhubarb “syrup” on top. Serve with toasted almond flakes and fresh strawberries.

For this and more great recipes please head on over to the great callmecupcake.se