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1
Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat.
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2
Bring the mixture to a simmer and stir until the sugar dissolves.
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3
Let simmer for 25 to 30 minutes, stirring occasionally.
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4
Let cool before serving.
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5
Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl.
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6
Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.
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7
Make a well in the center of the dry ingredients and add the wet mixture.
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8
Stir with a rubber spatula until just combined.
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9
Do not overmix or you'll end up with tough and chewy pancakes!
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10
Heat a large electric griddle or nonstick frying pan over medium heat.
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11
Add a few drops of vegetable oil and a pat of butter.
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12
Once the butter melts, wipe the skillet with a paper towel.
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13
Ladle about 1/4 cup batter onto the griddle for each pancake.
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14
Place a small handful of sliced strawberries on top of the pancakes.
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15
Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes.
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16
Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
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17
Arrange the pancakes on individual plates and serve with the syrup.
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18
Photograph by Jacob Snavely
