We’re so happy when strawberries are in season! Try them in your pancakes, if they last that long.
|
Rate this recipe!
|
Print Recipe
|
This recipe has been added to your Meal Plan
|
| Prep Time | |
| 15 minutes |
| Cook Time |
| 3-4 minutes per batch |
|
|
- 1 cup plain yogurt (whole milk recommended)
- 1 cup milk (whole milk recommended)
- 1 tablespoon high heat cooking oil or melted butter
- 2 large eggs
- 2 cups whole wheat flour (pastry flour recommended)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom (optional)
- 1/2 teaspoon salt
- 1 cup strawberries
- 2 cups strawberries (with or without sugar)
- Fill a large liquid measuring cup with yogurt up to the 1-cup mark. Add milk to reach the 2-cup mark. Stir and set aside while you continue.
- Combine dry ingredients in a large bowl and stir.
- Combine milk mixture, oil, and eggs in a medium bowl and beat lightly with a fork (or whisk).
- Chop 1 cup strawberries into small pieces.
- Make a well in the center of the dry ingredients and pour milk mixture into it. Stir gently just until the flour is incorporated. (Don’t worry about small lumps.)
- Fold in strawberries. Let stand about 10 minutes. (This is a good time to start cleaning up!)
- Heat a large skillet over medium heat.* Spray lightly with oil, or add about 1/2 teaspoon of oil.
- Optional step: Heat oil a few seconds, then remove skillet from stovetop and carefully wipe out the excess oil with a paper towel, leaving a thin film. This will help the pancakes brown evenly, with no dark splotches.
- Return skillet to stovetop and turn heat to medium-low. Pour 1/3 cup of the batter per pancake into the skillet, to make three pancakes at a time. When a few bubbles begin to pop on the top and the underside is golden brown (about 1 to 2 minutes), turn over with a food turner. Cook another 30 to 60 seconds on the other side. (Adjust heat as needed.)
- Repeat until all pancakes are done, adding a little oil to skillet with each batch, heating for a few seconds, and wiping up excess oil, as described earlier.
- Slice or coarsely chop the extra strawberries and add a small amount of sugar, if desired. Serve over pancakes.
*Tip:
To determine if the skillet is ready, sprinkle a drop of water onto the hot skillet. If it stays in a round shape and bounces, the pan is hot enough. If the drop of water explodes and splatters, remove from heat and cool a few seconds. Always heat the empty skillet first, then add fat so it doesn’t burn.
*Technique:
You can simply cover the pancakes lightly with a piece of foil to keep warm, but they tend to become somewhat soggy if left too long. To prevent this, turn oven to low. If you have a cooling rack (used for cakes and cookies), set it on the oven rack and place the pancakes in one layer on top of it. If you don’t have a cooling rack, place the pancakes directly onto the oven racks, but make sure the pancakes don’t fall through. This keeps the pancakes from getting soggy on the bottom. To prevent drying out, turn the heat off once the oven is adequately warm, and serve pancakes as soon as possible.
Leave a Reply
You must be logged in to post a comment.