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Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
For the strawberries: Preheat the oven to 375°F. Combine the strawberries with the sugar in an 8-inch square glass or ceramic baking dish, stirring gently to mix well.
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When buttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake, which is common in Scotland, Ireland and the US. Buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake , a category that includes blini , kaletez , ploye , and memil-buchimgae .
The viscosity of batter may range from very "heavy" (adhering to an upturned spoon) to "thin" (similar to single cream, enough to pour or drop from a spoon and sometimes called "drop batter"). Heat is applied to the batter, usually by frying , baking , or steaming , to cook the ingredients and to "set" the batter into a solid form.
However, condensed buttermilk and dried buttermilk remain important in the food industry. [8] Liquid buttermilk is used primarily in the commercial preparation of baked goods and cheese. [9] Buttermilk solids are used in ice cream manufacturing, [10] as well as being added to pancake mixes to make buttermilk pancakes.
Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly. In a large bowl, whisk the flour, sugar, baking powder ...
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