Friday, October 06, 2023

Pancakes and Strawberries

You would think that since it is October that the strawberries would not be local, but you would be wrong. Our highway farm stand plants different varieties so that it can sell strawberries from spring through late fall. I like the ones that we are getting now...not too huge, but very flavorful.

It's been ages since I made pancakes, but I decided to make them from scratch, based on a recipe in the classic Joy of Cooking. For a change I have buttermilk in the fridge. I bought it for the cake that I never made due to illness, but it is still delicious and adds a wonderful tang to these pancakes.

You can, obviously, top your pancakes with anything you like, so don't turn away from this recipe if strawberries are out of season where you live. Sautéed apples are a good substitution for this time of year in the northern hemisphere. 


Based on recipe in Joy of Cooking

1 cup all-purpose flour
1/2 cup white whole wheat flour or whole wheat flour
1 teaspoon salt
3 tablespoons sugar
1 3/4 teaspoons double-acting baking powder
2 eggs, room temperature
3 tablespoons butter, melted, room temperature
1 cup buttermilk, room temperature
1/4 cup milk, room temperature

Sift together the two flours, salt, sugar and baking powder.

In a small bowl, beat the eggs. Add the melted butter, buttermilk and milk and whisk to combine.

Add the buttermilk/egg mixture to the dry ingredients and whisk just to blend.

Heat a skillet or griddle over medium-high heat. Grease lightly with butter. Pan is ready when a water drop sizzles when dropped onto the pan. Add batter when pan is ready and let cook undisturbed until small bubbles form around the edges of the pancake. Turn and cook until golden brown. If necessary, adjust heat a bit higher or lower if pancakes are burning before being cooked or are dry in the center.

Serve at once with desired toppings such as butter, maple syrup, and/or fruit. I love mine with sliced strawberries.

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