Pancakes are my favourite way to start the weekend.
Especially when they’re stacked with juicy, delicious strawberries.
I know what you’re thinking. Strawberries? In the winter? No way!
I tend to agree. Strawberries are best in the summer, especially when they come from local spots. However, in winter, I make do with imports.
I knew on Wednesday that I wanted to make pancakes on Saturday (get a life, right?) and I had my heart set on strawberry.
I was pleasantly surprised by these beauties. They were a bright, inviting red and crisp, not mushy.
That said, if strawberries at your local grocer are outrageously priced this time of year, or you can’t find a batch that strikes your fancy, you can always go for frozen.
It won’t be as pretty, but it will be just as tasty. You can always throw them in a saucepan with a bit of sugar and cook them down until they form a delicious strawberry syrup.
This pancake recipe is a favourite in our house. It’s written in the book of family recipes I made for C. last Christmas. It’s easily the one he uses the most.
It’s a classic, fluffy pancake recipe. Not too sweet. Not too fancy. It calls for ingredients most of us already have on hand!
If you’re curious about the adorable heart mug in the background (there’s a better look at it below!), it was made by Bethany Butterworth of Bread and Butter Pottery! It’s the loveliest vessel for morning tea. I picked it up at The Butcher’s Daughter in Saint John, NB – one of my favourite hometown shops (and yes, they ship!)
If you’re making these for a special someone, slice the strawberries length-wise and round the wide end with a knife, cutting a little triangle out. Instant heart!
If you don’t have any strawberries in the house, make these pancakes straight up.
I had only a drizzle of maple syrup left this morning, so I used plain Greek yogurt to dress up my pancakes. It adds a boost of protein, without the processed sugar. Plus, paired with the berries, it’s easy to imagine you’re eating a sort of decadent cheesecake.
Have a lovely morning! xx
Makes six large pancakes
- 2 cups of strawberries, slice one cup lengthwise and chop the other cup into small pieces
- 1 1/2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 egg
- 1 1/4 cups milk (Any kind of milk, almond, soy, etc… will work)
- 3 tablespoons of vegetable oil or melted butter/margarine
- Plain Greek yogurt for serving, optional
- Maple syrup for serving, optional
- Prepare your strawberries, slicing one cup lengthwise and chopping the other cup into little pieces.
- Mix flour, baking powder, sugar and salt in a large bowl. Make a hole in the middle. Add egg, milk and vegetable oil. Stir until fully combined. Fold in chopped strawberries.
- In a large pan over the stove, warm some canola oil. Pour in pancake batter according to the pancake size you’re looking for. Flip after about 4 to 5 minutes. The pancake is ready to flip when it can slide around the pan. Cook for 2 to 3 minutes on the other side.
- Garnish with Greek yogurt, syrup and more berries.