Remember last week when I bragged about how awesome Ladybug was doing sleeping in her big girl bed?
Well, apparently I should have just kept it to myself because the second I hit "publish" sleeping went from awesome to downright horrific. There was NO sleep in this house. Finally, after a whole week of not sleeping and being grumpy (I'm pretty sure I was the grumpier of the two) we decided that maybe she wasn't quite ready for it. My thoughts were confirmed when she started squealing and out of happiness when she saw the crib. I am glad to report we have all been sleeping much better (and napping, too!!!!) now that the crib is back in our lives. And I don't think I'm going to push the toddler bed until maybe she is six. Or seven.
These pancakes were soooo delicious and fun, definitely a special treat! Ladybug and I both really enjoyed them (Joel was at work, so he didn't get any). Us girls scarfed down almost the entire batch by ourselves, with just a few left over for breakfast the next day. The combination of browned butter, the juicy roasted strawberries and the maple syrup was pretty much awesome! They were just the comfort food we needed after not sleeping for so long. You need to try these!
Roasted Strawberry Brown Butter Pancakes (How Sweet It Is)
1 1/2 cups sliced strawberries
1/2 tsp olive oil
1/4 cup unsalted butter
1 cup flour
1 cup whole wheat flour
1 TBSP sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 tsp vanilla extract
1 egg, lightly beaten
1 1/4 cup milk (I actually used almost 2 cups, but I like my pancakes thin)
Preheat oven to 375.
Toss the sliced strawberries in the olive oil and a tiny pinch of salt, then lay flat on a baking sheet.
Roast for 20-25 minutes, or until juicy and caramely.
When done, remove them from the oven, let them cool for a few minutes and then chop them up.
In a small saucepan on medium-low heat, slowly melt the butter, whisking constantly, until little brown bits start to form on the bottom, about 5-6 minutes. Watch it closely, it goes from nothing to burnt in 3 seconds flat. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
In a small bowl, whisk together 1 cup of the milk, the egg, and vanilla.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Stir in the brown butter and the roasted strawberries.
If you want your batter thinner, this is when you can add more milk until you get the consistency you want.
Heat a griddle or skillet over medium heat.
Add a bit of butter or cooking spray to the pan, and scoop 1/4 cup of batter onto the pan.
Cook until bubbles form on top, then flip, and cook for an additional 1-2 minutes, or until golden brown on both sides.
Top with syrup and Enjoy!