Did you enjoy the weekend? Mine was a nice balance between chores and relaxing time. I was able to get a little bit of shopping that I needed to do done on Saturday, as well as get my hair done. I just about finished working on end-of-the-year report cards. There was the usual grocery shopping and a trip to Costco. The best part of my weekend, though, was Sunday morning: a walk with William in the stroller, coffee, family time, and these strawberry pancakes.
I made these pancakes with a mix of whole-wheat and all-purpose flours, and also added in some ground flaxseed for another nutritional boost. I folded pieces of sweet, organic strawberries into the batter and topped the pancakes with pure maple syrup. Next time I will also slice up some extra strawberries to serve on top of the pancakes. William and Julia loved their strawberry pancakes, and Brad and I did too! They are not too sweet on their own, but are just perfect drizzled with maple syrup.
Whole-Wheat Strawberry Pancakes
Makes about 18 three-inch pancakes
- 1 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 tbsp. ground flaxseed (optional)
- 2 tbsp. granulated sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. lemon zest
- 2 large eggs
- 2 cups buttermilk
- 3 tbsp. unsalted butter, melted and cooled slightly
- 1 tsp. vanilla
- 1 ½ cups strawberries, chopped into small pieces
- Additional sliced strawberries, for serving, if desired
- Pure maple syrup, for serving
- In a medium bowl, whisk together the whole-wheat flour, all-purpose flour, flaxseed, sugar, baking powder, baking soda, salt, and lemon zest.
- In a large bowl, combine the eggs, buttermilk, melted, cooled butter, and vanilla. Whisk until well combined. Add the dry ingredients to the wet and whisk until just combined. It’s ok if a few lumps remain. Using a rubber spatula, gently fold in the strawberries.
- Heat a large non-stick griddle or skillet over medium heat. Spray lightly with cooking spray. Scoop 1/4-cup of batter onto the pan for each pancake. Cook for about 2-3 minutes, until bottom side becomes golden and small bubbles form on the top of the pancake. Flip pancakes and cook until second side is golden, about 2-3 minutes more. Repeat with remaining batter until all pancakes are cooked. (You can keep the pancakes warm in a 200 degree F oven if desired until serving.)
- Serve pancakes with pure maple syrup and additional sliced strawberries, if desired.
Source: Kristine’s Kitchen Original.