Wisconsin Buttermilk Pancakes With Strawberry Sauce 2 cups all-purpose flour 2 tablespoons granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups buttermilk 2 eggs beaten 2 tablespoons melted butter Strawberry Sauce: 3 tablespoons firmly packed brown sugar 1 teaspoon cornstarch 1/3 cup fresh orange juice 1 teaspoon finely grated orange zest 2 cups sliced fresh strawberries 1/2 cup fresh blueberries 2 tablespoons butter In a large bowl combine dry ingredients then add buttermilk, eggs and melted butter and stir until dry ingredients are just moistened. Preheat skillet over medium heat then rub skillet with additional butter. Spoon about 1/3 cup batter for each pancake into preheated skillet. Cook until top bubbles then turn and cook other side. Cook second side until lightly browned then serve with warm strawberry sauce. To make sauce in a 2-quart saucepan combine brown sugar and cornstarch then stir in orange juice and zest. Cook over medium heat stirring constantly until thickened. Add berries and butter then cook and stir until butter melts. Pour over warm pancakes.

Contributed by: Edit

Community content is available under CC-BY-SA unless otherwise noted.