Sunday Brunch: Strawberry Shortcake Pancakes

Ingredients

For the Pancakes

• 1 egg
• 3 tbsp. butter, melted
• 1 ½ c. buttermilk
• 1 ½ c. all-purpose flour
• 2 tbsp. sugar
• 1 tbsp. baking powder
• 2 tsp. baking soda
• 1 pinch salt
• Butter and whipped cream for serving

For the Strawberry Sauce

• 2 c. strawberries, quartered
• 1 c. water
• 1 c. sugar
• 1 tsp. lemon juice
• ¼ tsp. kosher salt
• 1 tbsp. cornstarch
• 2 tbsp. water

Directions

1. Make the strawberry sauce by adding the strawberries, water, and sugar to a saucepan placed over med-high heat.
2. Bring the mixture to a boil.
3. Meanwhile, whisk the cornstarch and 2 tbsp. water in a small bowl.
4. Add the cornstarch mixture to the pan and stir until it thickens.
5. Remove from the heat and set aside.
6. Preheat an electric pancake skillet to 350.
7. Make the pancake batter by adding the egg, buttermilk and butter to a mixing bowl.
8. Whisk to combine.
9. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
10. Add the dry ingredients to the wet ingredients and mix just until combined. A few small lumps is normal and ok.
11. Add some butter to the warm skillet and cook the pancakes at 1/3 c. at a time. Keep them warm until ready to serve.
12. Serve stacked covered in the strawberry sauce and whipped cream.