Buttermilk Pancakes with Strawberries and Caramel

Step 1

In a large bowl, whisk together 1.5 cups flour, 2 tsp baking powder, and 2 tbsp sugar. In another bowl, beat 2 eggs with 1.5 cups buttermilk and 2 tbsp melted butter.

Step 2

Pour the wet ingredients into the dry and stir until just combined; the batter should be lumpy. Let it rest for 5 minutes while you heat a griddle or large skillet over medium heat.

Step 3

Melt 1 tbsp butter on the griddle. Pour 1/4 cup batter per pancake; cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, another 1-2 minutes.

Step 4

While pancakes cook, make the caramel: in a small saucepan, melt 2 tbsp sugar with 1 tbsp butter over medium heat, stirring until amber, about 3-4 minutes. Remove from heat and stir in 2 tbsp heavy cream until smooth.

Step 5

Whip the remaining 6 tbsp heavy cream with 1 tbsp sugar until soft peaks form, about 2-3 minutes.

Step 6

Stack pancakes on plates, top with sliced strawberries, drizzle with caramel sauce, and add a dollop of whipped cream. Garnish with chopped nuts and mint if desired.