Strawberry week is officially over, but we had one more recipe to get out of our system. This is such a simple way to put a spring spin on pancakes.
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 beaten egg
- 1 cup buttermilk (see note below)
- 1 tbsp cinnamon sugar
- 1/4 tsp ground nutmeg
- 2 cups sliced strawberries
- 2 tbsp maple syrup
- 1 tsp cinnamon sugar
For topping: Mix berries with sugar and syrup, set aside while making pancakes.
For pancakes: Mix dry ingredients. Make a well in the center and add wet ingredients. Stir to incorporate. Cook on a griddle or a hot frying pan. Cook in batches, pouring about a quarter cup of batter on at a time. When you start to see bubbles flip. Cook until golden, about two minutes on each side.
Notes: If you don’t have buttermilk, you can put a tablespoon of lemon juice or vinegar in your measuring cup and fill it the rest of the way to the one cup mark with regular milk. Let stand for five minutes before using.