This recipe is amazing. I could eat this for breakfast every day and never tire of it. The orignal recipe is from the blog, Sweet Eats (original recipe here). I used whole wheat pastry flour in place of white flour.
Roasted Strawberry Brown Butter Pancakes
1 1/2 cups sliced strawberries
1/2 teaspoon olive oil
1/4 cup unsalted butter
2 cups whole wheat pastry flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea 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.