With fall fast approaching and our fresh summer strawberry supply dwindling this morning I whipped up a delicious batch of whole wheat strawberry pancakes for my tribe.
Here is the recipe:
Ingredients
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda {15 Cool Uses for Baking Soda}
1/2 teaspoon salt
1 1/2 cups buttermilk {how to make buttermilk}
1 tablespoon canola oil
1 large egg
1 large egg white
2 cups fresh strawberries, sliced
Cooking spray
Directions
To make things go faster, I add all the ingredients {except the strawberries} to a blender starting with the liquids and then give it a whirl until the batter is nice and smooth. Of course you can mix all the ingredients together in a bowl, but that would be to slow for me. 😉
Once the batter is mixed, fold in 1 cup of sliced strawberries {reserving the additional cup of berries for later}.
Heat a nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray or butter {everything is better with butter}. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with maple syrup, butter and a few sliced strawberries on top.
Dig in!
Looking for a new griddle? I’ve had my Presto Cool Touch Electric Griddle
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