Want to add a dash of SASS to your pancakes?! Try these amazing Strawberry and Sprinkles pancakes from averiecooks.com!!
(1 cup) All-purpose flour
(2 tablespoons) Granulated sugar
(1 teaspoon) Baking powder
(1/2 teaspoon) Baking soda
(1) Pinch salt, optional
(1 cup) Buttermilk + splash more, if necessary
(1) large egg
(2 tablespoons) Canola or vegetable oil
(1/2 teaspoon) Vanilla extract
(1 cup) Roughly chopped strawberries + additional for garnishing
(1/3 cup) Sprinkles
1. In a medium mixing bowl, add flour, sugar, baking powder, baking soda, optional salt, and whisk to combine; set bowl aside.
2. In a large measuring cup, add 1 cup buttermilk, egg, oil, vanilla, and whisk to combine. Pour wet ingredients over dry, and mix until just moistened. Don't over mix! Lumpy batter is what you're looking for and it'll be quite thick. If it seems too thick for your liking, add an additional splash of buttermilk (1 to 3 tablespoons). I used 1 cup plus about 2 tablespoons.
3. Spray a large, non-stick skillet with cooking spray, and heat over medium-low to medium heat. Once skillet it hot, using a one-quarter cup measure, scoop batter into skillet. I make 3 pancakes at once. Sprinkle on about a dozen strawberries pieces to each pancake. Cook first side for about 3 minutes, or until underneath is golden and set (the tip about bubbles appearing in the pancakes when it's time to flip wasn't my experience and with strawberries covering a large surface area, even harder to see any bubbles; don't wait for them to appear).
4. Right before you're ready to flip the pancake over to cook the second side, sprinkle generously with sprinkles, at least 2 tablespoons per pancake. Flip carefully and cook second side until done and golden, about 3 minutes. Repeat process with remaining batter. Serve pancakes immediately with butter, jam, syrup, confectioners sugar, Strawberry Butter, Vanilla Maple Butter or your favorite pancake topping.
Side SASS: You can substitute any fruit that you like!