Strawberry Pancakes

by Megan on August 29, 2010

I’m really full because I ate those pancakes right there. I put strawberry jam on them because my maple syrup stopped being cool and just started being real. Real gross.

If you’re in the mood for a summery sweet pancake, this is the one for you. And do you know that there’s almond extract in these guys? It makes the strawberries sing. I can hear them now. They’re singing Lady Gaga. Now you know.

Strawberry Pancakes {makes 9-10 pancakes}
Recipe adapted from Betty Crocker

Ingredients:

  • 1 egg
  • 1 cup whole wheat flour
  • 1 cup buttermilk or 1 T lemon juice + scant 1 cup milk*
  • 1 T brown sugar, packed
  • 2 T canola oil
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1/4 t almond extract
  • 1/2 cup fresh strawberries, diced
  • maple syrup or strawberry jam, for topping

Directions:

  1. *If you don’t have buttermilk, make that first. Place 1 tablespoon of lemon juice in the bottom of a 1-cup measuring cup. Top with milk. Set aside.
  2. In a medium bowl, beat egg with electric hand mixer until fluffy. Beat in remaining ingredients except strawberries just until smooth. Stir in berries.
  3. Heat griddle or skillet over medium heat. Grease griddle with cooking spray. Place a baking sheet in the oven and turn the oven on to 200°F.
  4. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until bubbly on top and puffed and dry around edges. Turn and cook other side until golden. Place in the oven on the baking sheet to stay warm until all the pancakes are done.

{ 5 comments… read them below or add one }

kangli August 30, 2010 at 4:42 am

are these those dense kind of pancakes? if they are, im making these! always loved dense pancakes but never found a recipe..

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Megan (megabite) August 30, 2010 at 7:21 am

Hmm… They are dense-ish. Probably due to the whole wheat flour + just one egg thing. Try them out! Let me know if they’re what you’re looking for.

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OMEGA August 30, 2010 at 11:40 am

The best way to keep maple syrup is in the freezer. It doesn’t quite freeze all the way through, which I think makes it extra nice for having on warm pancakes or french toast. Mmm..

Reply

Megan (megabite) August 30, 2010 at 12:35 pm

Ooh! Thanks for the tip Omega! With how pricey real maple syrup is, it’s just a bummer when it goes bad. I’m going to totally freeze it in the future.

Reply

beckie September 14, 2010 at 6:08 pm

Maple syrup goes bad?? I’ve never had one go bad before, but then again we do go through the stuff pretty quick when we have it 😛

What song do you think the pancakes are singing? I think maybe “Bad Romance”.

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