April 03, 2007

Strawberry Pancakes

3/4 cup flour
3/4 cup buttermilk
2/3 cup sliced fresh strawberries
1 tablespoon butter, melted
1 teaspoon lemon juice
1 teaspoon baking soda
1/2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon lemon zest
1 egg

Whisk together the egg, lemon juice, zest and buttermilk in a small bowl or measuring cup. Set aside. In the medium bowl, whisk together the sugar, flour, salt and baking soda. Slowly whisk in the egg/buttermilk mixture until a smooth batter forms. It may bubble slightly. Fold in strawberries. Spray a frying pan or griddle with nonstick spray or melt 1 tablespoon of butter. Heat the pan so that it feels warm when you hover your hand over it. Add about 1/2 cup of the batter into the middle. Cook until bubbles begin to appear and pop. Flip. Cook for about 2 minutes. Both sides should be golden brown. If not, return it to the stove and continue to cook for 1 minute. Take care that it cooks through, the strawberries some times create little pockets of raw dough, if your pancake is especially thick, you might want to test it before removing it from the griddle.

Yields about 4-5 mid-sized pancakes.

My thoughts:
Due to a buy one get one free sale at our local grocery, we ended up with a plethora of strawberries. While we love strawberries, a couple of pounds per person is a lot to eat in the few days before they would go bad. I had never made or had strawberry pancakes before so I thought I'd give it a try. They are on the thick side but fluffy and light-you can see the chemical reaction of baking soda, buttermilk and lemon juice, which puffs up the batter as soon as you stir the ingredients together. The strawberries cook through but don't get mushy, even the couple of strawberries that were just this side of spoiling.