One early Sunday morning, I woke up with my stomach growling. I was tired, sick and hungry. I wanted to go back to sleep, but my stomach wasn’t letting me. Gary had woken up early to go to the market to get some stuff for our annual July 4th bbq. He wanted to beat the last minute crowds at every store he went to, and he did! Since he had already woken me up, I started researching some recipes and lost track of time.
When he got home at about 11am, I tried to take a mid morning nap, but by this time, I was awake and really hungry since I’ve been up for a few hours and hadn’t eaten. He wanted to make lunch, but my mind was still at breakfast mode. I suggested making strawberry pancakes since I already had strawberries in the fridge.
After making this, we started talk about making Sundays “pancake Sundays”…yea, we’ll see how that’ll fly :).
The ingredient’s list called for orange zest, however I didn’t have any oranges on hand, so I omitted it. I also adapted the dairy ingredients to non dairy ingredients as indicated below. Also, instead of turning on the oven to keep the plate warm, I covered the plate of pancakes to keep the heat in. I recommend thinly slicing the strawberries so they get fully incorporated into the pancakes.
adapted from: Good Things Catered, originally from The Joy of Cooking
1 1/2 cups all purpose flour
1 TBSP sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1/2 tsp freshly grated orange zest (I omitted)
1/8 tsp cinnamon
1 1/2 cup buttermilk (I used soy milk with 1 TBSP vinegar)
3 Tbsp butter, melted (I used melted Earth Balance)
1/2 teaspoon vanilla extract
2 c. fresh strawberries, hulled and thinly sliced
In large bowl, combine flour, sugar, powder, soda, salt, zest, and cinnamon. Whisk to combine well and set aside.
In a medium bowl, combine buttermilk, butter, eggs and vanilla and whisk to combine well.
Heat griddle pan over medium low heat. Depending on how well seasoned your pan is, you will have to add some butter or nonstick spray to the heated pan.
Add wet ingredients into dry and carefully stir to combine, just until mixture comes together. Ignore lumps and do not over beat.
To hot pan, spoon 6 inch batter rounds (1/4 cup scoops of batter) onto pan. Top the pancake with strawberry slices.
When the batter bubbles, flip carefully. When pancake is cooked through, transfer to plate and cover.
Repeat until all the batter is used up.
Top pancakes with whipped cream (optional) and syrup and serve. I served these with maple syrup and turkey sausages on the side. The sweet and salty combo was pretty good.
Makes about 14 pancakes.