Butterscotch Pancakes with Almonds and Strawberries
Posted by Shirley Marsh
Salt, Brown Sugar, Baking Powder, Strawberries, Ground Cinnamon, Almonds, Vanilla Extract, Unsalted Butter, Butterscotch Chips, All-Purpose Flour, Milk
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Butterscotch Pancakes with Almonds and Strawberries Recipe
These butterscotch pancakes are a delectable twist on a classic breakfast treat. They are sure to please with the addition of almonds and strawberries. This dish is ideal for a weekend brunch or a special occasion breakfast.
Ingredients
- 1/2 teaspoon salt
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 cup sliced strawberries
- 1/4 teaspoon ground cinnamon
- 1/2 cup chopped almonds
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1/2 cup butterscotch chips
- 1 cup all-purpose flour
- 1 cup of milk
Time Needed
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Instructions
- Whisk together the flour, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl.
- Whisk together the milk, egg, melted butter, and vanilla extract in a separate bowl.
- Stir together the wet and dry ingredients until just combined.
- Stir in the butterscotch chips and almonds.
- Over medium-high heat, heat a nonstick griddle or skillet.
- For each pancake, spoon 1/4 cup batter onto the griddle.
- Cook for about 2-3 minutes per side, or until golden brown.
- Garnish with sliced strawberries.
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