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- anisha naina
- Oct 28, 2009
- 2 min read
Cooking spray
1 pound fresh strawberries (16 ounces; 454 g), hulled and halved lengthwise
3/4 cup plus 2 tablespoons granulated sugar (about 6 ounces; 170g), divided
1 tablespoon (15 ml) fresh lemon juice
1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
3 cups all-purpose flour (13 1/2 ounces; 383 g)
2 teaspoons baking powder
3/4 teaspoon baking soda
2 cups (480 ml) full-fat buttermilk, room temperature
3 large eggs, room temperature
6 tablespoons unsalted butter (3 ounces; 86 g), melted, plus room temperature butter for serving
1 tablespoon (15 ml) vanilla extract, divided
1/2 cup cream cheese (4 ounces; 113 g), softened
1/4 cup powdered sugar (about 1 ounce; 28 g), plus more for dusting
1/2 cup (120 ml) heavy cream, divided
Directions
Adjust oven rack to middle position. Preheat oven to 425°F (220°C). Coat an 18- by 13-inch rimmed baking sheet with cooking spray.
In a medium saucepan, add strawberries, 6 tablespoons (75 g) granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries release their juices and soften, about 12 minutes. Remove from the heat and stir in 1/4 teaspoon salt. Let cool to room temperature, about 30 minutes.
Meanwhile, in a large bowl, whisk flour, baking powder, baking soda, 1 teaspoon salt, and remaining 1/2 cup granulated sugar.
In a medium bowl, whisk buttermilk, eggs, melted butter, and 2 teaspoons vanilla extract until well combined. Add buttermilk mixture to flour mixture and stir gently until just combined. (Batter should remain lumpy with a few remaining streaks of flour.) Allow batter to rest for 10 to 15 minutes.
Using a slotted spoon, remove about 1/2 cup (120 ml) cooked berries from juices and transfer to batter; fold to combine. Pour batter into prepared baking sheet and spread into an even layer with a rubber spatula. If needed, using a spoon or rubber spatula, spread berries around in batter to disperse evenly. Reserve remaining berries with syrup for serving.
Bake until pancake is puffed and golden brown and a wooden pick inserted in the center comes out clean, about 20 minutes. Allow pancake to slightly cool, about 5 minutes.
For the Whipped Cream: While pancake cooks and cools, in a medium bowl, beat remaining 6 tablespoons heavy cream until medium-stiff peaks form, 1 to 2 minutes. In a separate large bowl, combine cream cheese, powdered sugar, 2 tablespoons (30 ml) heavy cream, remaining 1 teaspoon vanilla, and remaining 1/4 teaspoon salt, and with an electric hand-mixer, beat on medium speed until smooth. Fold whipped cream into cream cheese mixture with a rubber spatula until combined and fluffy.
To Serve: Dust pancake evenly with powdered sugar. Slice into squares and serve warm, topped with pats of butter, whipped cream mixture, and reserved cooked berries along with their syrup.
Special Equipment
18- by 13-inch rimmed baking sheet, medium saucepan, electric hand-mixer
Make-Ahead and Storage
The strawberry mixture can be made up to 1 day in advance. Cool completely to room temperature before refrigerating in an airtight container.
Pancake is best eaten shortly after it's made, while still warm. Leftovers can be stored in an airtight container for up to 4 days and gently reheated in the oven.
