After getting back from Oregon I desperately needed to restock my fridge, which was nearly empty, so I went on over to my neighborhood Trader Joe's and started putting things in my shopping cart. They had organic strawberries for only $2.99, so I grabbed a box and, since I had been craving breakfast food, decided to make strawberry pancakes for breakfast the next day. Yesterday morning I got up early to begin this mission, which was hard for me because my past experience with pancake-making has been....not so good. I can make the batter just fine, it's the temperature of the pan that I can never get right, in addition to the amount of oil that should be on the pan. Too much and the pancakes get all greasy, not enough and they get stuck to the pan. It's a delicate balance. Also, the flipping part is really difficult. I have a small rectangular spatula, which often times ends up breaking the half-cooked pancake in half when I try to flip it. Did I go out and buy a nice, large, circular spatula to make these? Of course not, I stubbornly told myself I could make them just fine with my own dwarfed pointy one. Well, after making the batter it came time to cook them, and while this was definitely my most successful pancake-making attempt, it was not without its mistakes.
Two pancakes succumbed to breaking in half while flipping, and another three were slightly burnt since I needed the pancakes to be extra stiff before flipping since they would have to support themselves while hanging over the edges of my tiny spatula. I think I figured out the right amount of grease, though. After cooking a pancake I would add just enough oil to the pan to make an extremely thin coating, then I would pick up the pan by its handle and move it back and forth so that the whole pan's surface was thinly coated in the shiny oil. Then I put it back on the heat and poured another pancake onto its surface. Anywho, just save yourself the worry and get a nice rounded spatula for pancake flipping. Unless anyone else has any tricks or tips about pancake-flipping that they would like to share, because I need serious help in this department. But, after all of the hard work, the taste made it worth it. Nice and buttery and rich, with the sweet, moist slices of strawberries tucked away inside to surprise you. Plus, with the whole wheat and the flax meal it was a very healthy pancake option, without tasting like it, (no offense to whole wheat flour, but it can sometimes make things taste too wheat-y). I think the large amount of buttermilk helped on this one. Makes about 8 pancakes.
Ingredients:
1 Egg
1 and 1/3 Cup Sliced Strawberries, plus more for serving if you want
1 Cup Whole Wheat Flour
1 Cup Buttermilk
1/4 Cup Flax Meal
1/4 Cup Milk
1/4 Cup Sugar
1/4 Cup Vegetable Oil, plus more for greasing
1 and 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
In a medium sized bowl, combine all of the dry ingredients until well blended. Set aside. In another medium sized bowl, combine all of the liquid ingredients and whisk until well blended. Set aside.
Grease a pan or griddle and begin heating it. Add the dry ingredients to the wet ones and whisk until just blended, taking care not to over mix. Add the strawberries and give three stirs around the bowl to mix them in.
Ladle the batter onto the griddle to create your desired pancake size. Cook until the edges begin to stiffen and the bottom of the pancake looks golden-brown when you peek under it with the spatula. Flip the pancake and cook until golden brown.
Serve with butter, syrup, and extra fresh strawberries, if you'd like to.
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