Fresh Strawberries, truly a taste of summer! Imagine yourself on a bright and sunny yet breezy Saturday morning, sitting on your balcony, deck or patio, relaxing and leisurely enjoying a stack of freshly homemade, hot off the griddle pancakes drizzled with your very own handmade naturally sweet strawberry syrup prepared fresh from local organic strawberries and your favourite book and soft music in the background. Me time!… What says summer more than Strawberries and good old-fashioned home cooking? Enjoy these recipes. If you have always made pancakes from a box, please give this a try. It’s actually so easy to make them from scratch, it will amaze you.
PANCAKES WITH STRAWBERRY SYRUP
- 1 pint box fresh organic strawberries, hulled
- 1 tsp. fresh lemon juice
- 2 tblsp. pure maple syrup (can be omitted if berries are sweet enough)
- 1 tblsp. balsamic vinegar
Place half the strawberries in a food processor and process them into a chunky purée. Transfer the purée to a small saucepan over low heat and heat just until warm. Stir in the lemon juice and maple syrup. Slice or half the rest of the strawberries and toss them into the syrup. Keep a few to put whole on the top of your stack for presentation purposes.
If you do not want a chunky syrup, use all berries when processing.
I have also blended all the ingredients and NOT warmed on the stove for a refreshing berry syrup. A bit of fresh mint sprinkled on top makes the flavours jump as well.
- 1 1/2 cup organic spelt flour, whole wheat or all-purpose flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. table salt
- 2 eggs
- 1 3/4 cup rice milk or buttermilk
- 1 tblsp. honey or organic sugar
- 1/4 tsp. pure vanilla extract
- Cooking spray or extra light tasting olive oil to coat pan
- Confectioners’ sugar (really optional)
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a medium bowl, beat together the eggs, milk, honey, and vanilla.
Coat a large non-stick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be a bit lumpy. Use a 1/4-cup measure to ladle the batter onto the hot griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1-1/2 minutes. Cook the other side until golden brown, about another 1-1/2 minutes. Keep the pancakes warm in a 200°F oven as you finish cooking the remaining ones.
Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioners’ sugar, if using, and serve. Or pour syrup over a stack of pancakes.
May I suggest you make a double batch? I think you won’t be disappointed.