roasted strawberry pancakes.

Annapolis & Company | Roasted Strawberry Brown Butter Pancakes

Hi readers! I’m Mary Beth. 
 I write and photograph for Annapolis & Company, a blog that records the story of two artsy parents with 3 schooners, as we’ve dubbed our children, and bubbles over with bits and pieces of creativity and inspiration.

Annapolis & Company | Roasted Strawberry Brown Butter Pancakes
We heart the kitchen over here in schoonertown. I’m pretty sure it stems from all the memories I have with my grandmother in the kitchen as a little girl. She taught me that you can love people with food. That it is a way to give back. That it is a form of art and a way to pour your creativity out in the world.
She had a row of strawberries on their farm and you could just begin to see it from the window over her kitchen sink. Me and my siblings would go out and pick to our heart’s content, eating as we went. My grandmom never made a fuss if we picked the green ones before they were ready, or if we crushed a few berries beneath our toes.
And those beautiful memories have stuck with me all these years and remind me that putting effort into creating something, amidst the messy and a little crazy, is worth it. Worth the time. Worth the process. Worth the creating…
Strawberry season is just around the corner {beginning in April} and I can’t wait to take my own schooners out for some local Oklahoma picking. They’ll probably pick green ones, and smoosh a few underneath their toes. We’ll come home, put on our aprons, and make a bonafied mess. Right here in the kitchen. Just like me and my grandmother…
…and we’ll call it art.
Annapolis & Company | Roasted Strawberry Brown Butter Pancakes
Roasted Strawberry Brown Butter Pancakes
  • serves 3-4
  • 1 1/2 cups sliced strawberries
  • 1/2 teaspoon olive oil
  • 1/4 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 egg, lightly beaten
  • 1-1 1/4 cups milk
Preheat oven to 375 degrees F. Toss sliced strawberries with olive oil and a pinch of salt, then lay on a nonstick baking sheet. Roast for 20-25 minutes, or until juicy and caramely. While strawberries are roasting, heat butter in a small saucepan over medium-low heat. Whisk constantly until brown bits form on the bottom, about 5-6 minutes. Remove from heat and set aside.
In a large bowl, mix together flour, sugar, baking powder, cinnamon and salt. In a small bowl, whisk together 1 cup milk, egg and vanilla extract. Add wet ingredients to dry, mixing until just combined, then stir in brown butter (get all the brown bits from the pan!) and 1/4 of the roasted strawberries. If batter isn’t smooth or is too thick, add additional milk. (The strawberries will add liquid to the batter so you may need to add a little more milk if needed, based on your strawberries.)
Heat a griddle or skillet over medium heat. Add a bit of butter to the griddle and using a 1/4 cup measure, spoon batter into pan. Cook until bubbles form on top, then flip and cook for 1-2 minutes more. Top with remaining roasted strawberries and syrup.

Note: If you don’t have time to make the pancake batter from scratch, Trader Joe’s multi-grain Pancake/Waffle baking mix is my all time favorite and go-to on busy Saturday mornings. The roasted strawberries are the part that make this recipe.
Annapolis & Company | Roasted Strawberry Brown Butter Pancakes
Thank you, Casey, for asking me to share “our art” here. I couldn’t be more grateful…


March 20, 2013


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