Roasted Strawberry Pancakes

I don't know about you, but I think those bright, red, juicy strawberries look rather tasty/they were rather tasty.

So roasted strawberries...this is something new for me, but man why haven't I done this sooner?

I roast veggies, so why not fruit? SO much flavor comes out in the strawberries and to think of stuffing them into pancakes is brilliant. Seriously.

Anyway, make these for breakfast or dinner like I always do. Breakfast just tastes better at dinnertime.

Roasted Strawberry Pancakes

Adapted from How Sweet It Is

Serves 3-4

1 1/2 cups sliced strawberries

1/2 tsp. olive oil

1/4 cup unsalted butter, melted

2 cups all-purpose flour

1 Tbsp. granulated sugar

2 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. salt

2 tsp. vanilla extract

1 egg, lightly beaten

1-1 1/4 cups milk

1. 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.

2. 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.

3. Add wet ingredients to dry, mixing until just combined, then stir in butter 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.)

4. 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, evening them out so they’re thin. Cook until bubbles form on top, then flip and cook for 1-2 minutes more. Top with remaining roasted strawberries and syrup.

Oh and if you're in for a thrill, spoon some of this stuff onto these bad boys. Holy moly.