Sunday, August 5, 2012

Strawberry sunrise

If it isn't obvious already I'm kind of on a pancake kick. It all started when Spencer showed me his breakfast pancakes and ever since, I've been trying out new recipes for this breakfast staple. It's summer and strawberries are everywhere. I've had a punnet sitting in my refrigerator for a few days and I didn't know what to do with them. Instead of using them in some guilty pleasure dessert (like, say, a strawberry cheesecake), I decided to incorporate them into my new breakfast favorite: pancakes.

I found this recipe on Pastry Affair while perusing Pinterest looking for all sorts of pancake recipes. Among the contestants were red velvet, s'mores, and your regulation blueberry buttermilk pancakes. This one topped the list mainly because I didn't have to go out and buy new ingredients and it used very little butter. My batch made about 7 pancakes, with each pancake having about 158 calories. Not too shabby, huh?

The pancakes are a little bit doughy because of the strawberries, and they're thick. Don't overcook them. Cook them on one side for about a minute to a minute and a half. The recipe said to fold in the strawberries into the batter but because I didn't want streaks of red I decided to just embed the strawberries onto the pancake once it was already in the pan. It looked a lot more fun that way, too!


Strawberry Fields Pancakes

Prep time: 10 minutes
Cook time: 15 minutes
Yields: 7-8 pancakes

1 1/2 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
1 egg
1 cup milk
1 tbsp honey
2 tbsp butter, melted
2 cups sliced strawberries

In a large mixing bowl, whisk together the flour, baking powder, and salt. Make a well in the flour with a spatula and pour in the egg, milk, honey, and butter. Mix until just combined. It's okay to have lumps in the batter. The batter will be thicker than normal--this is okay!
Pour 1/4 cup of batter onto a heated griddle and then place sliced strawberries on top. Cook each side until lightly browned (about 1-2 minutes on one side, and then a minute on the other). The batter may look slightly "doughy" when fully cooked; this is just a result of the moisture in the strawberries. Serve hot! Sprinkle with powdered sugar or drizzle with honey and maple syrup. 


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