Honeybee Strawberry Rhubarb Pancakes

Ingredients

For Pancakes

1½ Cups Flour

1 Tbsp Baking Powder

3 Tbsp Powdered Sugar

½ Tsp Coarse Salt

2 Cups Buttermilk

2 Large Eggs, Beaten

2 Tbsp Melted Butter + Extra 4 Tbsp for Cooking

1 Tsp Vanilla Extract

1 1/2 Cups Fresh Strawberries, Diced 

For Syrup

4 oz of Honey Strawberry Rhubarb Raspberry Lime Lemonade Syrup

2 Tbsp Butter

1 Cup Homemade or store bought whipped cream

Sliced Strawberries for Garnish (optional)

Instructions

For Pancakes

1.    In a large mixing bowl, combine flour, baking powder, powdered sugar, and salt. Stir until thoroughly combined.

2.    In another mixing bowl. whisk eggs, melted butter, vanilla extract, and buttermilk together until combined.

3.    Pour the egg mixture into the flour mixture and whisk until just mixed. There should still be some lumps in the batter.

4.    Gently stir in strawberries.

5.    Heat a griddle or a large skillet over medium heat and melt 1 tablespoon of butter.

6.    Scoop a heaping ¼ cup of pancake batter and pour onto skillet or griddle.

7.    Cook until little bubbles start to form, about 3 minutes. Flip over and cook for another minute. Remove to a plate and repeat this process with the rest of the batter.

Serve with butter, Honeybee Strawberry Rhubarb Raspberry Lime Lemonade Syrup, top with whip cream and more fresh strawberries as desired.