I love mornings, don't you?
You wake up just as the sun is rising and everything is quiet and fresh. Then, you have the whole day ahead of you.
I like waking up early, before anyone else is up. I feel like I can do anything that I want. And oftentimes that means making breakfast.
I never have time to make pancakes on school days, so on the weekends, I like to take full advantage of my time. Nothing beats starting the day with a stack of soft, fluffy pancakes. It puts you in a good mood for the rest of the day, guaranteed.
And I love flipping pancakes. I used to really want to be a professional pancake-flipper, seriously. And waffles? No.
Strawberry pancakes are my favorite. Whenever a restaurant I go to serves them, I have to order it: pancakes topped with whipped cream and strawberries, with a sprinkling of powdered sugar. I think it's been my favorite dish since I was five.
Usually, though the strawberries aren't actually in the batter. And these pancakes I made are a bit healthier, since they use whole wheat flour and flax. Flax seed meal actually gives the pancakes a great, nutty taste while replacing some of the oil.
Strawberry Whole Wheat Pancakes
serves about 4 people
adapted from Adventures in Cooking
1 cup whole wheat flour or whole wheat pastry flour
1/4 cup flax meal
1/4 cup sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 large egg
1-1/4 cup buttermilk (or stir 1 tbs white vinegar with enough milk to make 1-1/4 cups, let sit 5 minutes)
1/4 cup vegetable or canola oil
1/4 tsp vanilla extract
about 1-1/3 cups fresh strawberries, sliced thinly
- In a medium bowl, whisk together flour, flax, sugar, baking powder and soda, salt, and cinnamon.
- In a large bowl, whisk together the egg, milk, oil, and vanilla.
- Slowly add the dry ingredients to the wet and stir until the flour is moistened. Then stir in the strawberries just until combined.
- Heat a pan/griddle over medium low heat until a drop of water sizzles on it. Grease with a bit of butter or cooking oil, and then ladle on some batter.
- When little holes appear around the edges and the edges are fluffy, flip the pancake and cook until both sides are golden brown. Repeat with the rest of the batter.