The taste of summer – at breakfast!
I went strawberry picking the other week, got about 6 lbs and was exhausted. That’s what being pregnant will do for you. Well, I had some left and they were just about to be gone (meaning, they were going bad) so I wanted to use them up. So, I woke up one morning and thought I’d look up a recipe.
I tweaked one I found on the internet and came up with these. Light and fluffy, perfect with some added berries on top and some real maple syrup. This batch made 10-12 pancakes depending on how big you want them. Enough for the hubs to have some leftovers the week I’m out of town.
Enjoy the fresh summer taste!
- 1 1/4 cup all-purpose flour
- 2 tbsp light brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup buttermilk
- 1/2 cup skim milk
- 2 large eggs
- 2 tbsp canola oil
- 3/4 cups sliced strawberries
Mix dry ingredients, then wet ingredients and combine. Spray griddle pan and cook the pancakes (I used 1/4 cup to scoop out the batter) over medium heat until bubble form around the edge of the pancakes.
Enjoy warm with butter, syrup, or whipped cream, and if you are a strawberry freak like me – more strawberries!
I think what I liked about these so much is that they weren’t the thick/heavy kinds of pancakes. These were light and moist, like crepes. Great recipe!!!