Strawberry Pancakes

Written by Published on in breakfast, pancakes, recipes

Ingredients:
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

Directions:
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.

8 Comments

  1. Anonymous
    April 3, 2007 at 3:11 pm

    Hi Rachel – The pancake looks fantastic – it’s actually reminds me of a heart shape!

  2. Nate
    April 3, 2007 at 4:16 pm

    Is it wrong of me to just stare at that pancake and quietly weep? yum.

  3. Abby
    April 3, 2007 at 6:24 pm

    You should can some of them in their own syrup (next time?) and freeze them for strawberry shortcakes all year. YUM. My grandmother always did this with strawberries and peaches.

  4. Peabody
    April 3, 2007 at 8:13 pm

    Excellent. I have only made pancakes with dried strawberries…I will give the fresh ones a whirl.

  5. Anonymous
    April 4, 2007 at 4:40 am

    You know what’s funny? I randomly ran across your pancake photo in the Fruit & Veg pool on Flickr and made a comment. Never having viewed your Flickr profile or other photos, I visited Coconut & Lime today (I’m a regular reader and really enjoy the recipes) and saw the same photo! I had no idea. Good work all around.

  6. Genevieve
    April 4, 2007 at 6:20 am

    hi rachel! thanks for visiting my food blog…i like yours too! don’t you love it when overstocking on food forces you to be creative in the kitchen??

  7. Anonymous
    April 6, 2007 at 3:33 am

    I have never made pancakes with strawberries actually in the batter. What a great idea!

  8. Anonymous
    January 13, 2008 at 9:57 am

    Absolutely divine. Me and dh gobbled them right up. I used a larger skillet and they came out as two large pancakes; and we drizzled them with honey. Thanks for the recipe.