6 hours ago
Sunday, April 12, 2009
Don't look so great, do they? Luckily, they taste fantastic. This morning, I had the near-brilliant idea to cook pancakes with the strawberries in the batter, rather than just sliced over the top. The batter ended up a bit too runny, and the strawberry slices -- and their high water content -- made the pancakes take a little too long to cook in the center. When I tried to flip them, they broke into smaller pancakes. They looked awful, but they did taste excellent.
Reducing the initial liquid and cutting the strawberries into smaller pieces makes a big difference, and saves the pancakes. I like the flavor of the strawberries cooked with the pancakes much better than when they're added right before serving, so I'll be making this again.
adapted from Southern Living Annual Recipes 1984 Buttermilk Pancake recipe
1/2 c white flour
1/2 c whole wheat flour
1 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
scant 1 c buttermilk
1 Tbsp vegetable oil
5-6 strawberries, cut into small, thin pieces
Mix the dry ingredients. Combine the milk, egg and oil and pour into dry ingredients. Stir in strawberries.
Pour about 1/3 - 1/2 c batter onto a hot griddle. Flip when little bubbles start to appear.
Keep pancakes in warm oven until ready to serve. Serve with honey and powdered sugar.