Fresh strawberries. Strawberry cake. Strawberry ice cream. Strawberry salads...
I’ve always been a strawberry girl and love experimenting with them in the kitchen.
When I was young, one of my favorite characters was Strawberry Shortcake. Remember her? I watched the tapes, put the scented strawberry stickers on everything and even had the dolls. Fun Fact: Did you know she first made her appearance on greeting cards? She apparently just celebrated her 40th anniversary so now I feel old, but I digress.
One day, I discovered the most delicious Buttermilk Pancake Recipe on Pinterest from The Food Charleton. She described them as fluffy, crispy on the edges, and tender in the middle and my oh my, were they delicious! I don’t cook with bacon grease, so I used a Coconut Oil Cooking Spray and they still came out crispy.
I adapted the recipe above to include fresh strawberries and they are too good not to share. I make a batch of them on Saturday mornings with help from my kids – read our tips for cooking with kids if you do the same – and I freeze them to eat throughout the week. To reheat, just defrost them in the microwave for 10 seconds and pop them in the toaster oven for a quick, simple breakfast.