Introduction: Whole Wheat Strawberry Pancakes
Finalist in the
Le Creuset Brunch Challenge
Ever wanted to have pancakes that tasted amazing, rich, and buttery but were just a bit healthier for you? Then try these, complete with whole wheat flour, flax meal, fresh strawberries, and reduced fat buttermilk.
The ingredients you will need are:
1 and 1/3 Cup Strawberries, plus more for serving if you want
1 Cup Whole Wheat Flour
1 Cup Reduced Fat Buttermilk
1/4 Cup Flax Meal
1/4 Cup Milk
1/4 Cup Sugar
1/4 Cup Vegetable Oil, plus more for greasing
1 and 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
Some Butter and Maple Syrup for Garnish
Step 1: Slice the Strawberries
Remove the caps from the strawberries and cut them into 1/2 inch thick slices.
Step 2: Dry Ingredients
Blend all of the dry ingredients together in a medium-sized bowl, then set them aside.
Step 3: Wet Ingredients
In a large bowl, mix together all of the wet ingredients and set it aside.
Step 4: Heat Pan or Griddle
Add the dry ingredients to the wet ingredients and mix until just blended. Then stir in the strawberries.
Step 5: Ladle the Batter
Lightly grease a pan or skillet and place it over medium-high heat. You will know the pan is hot enough when you flick a few drops of water onto it and it spatters. Ladle the desired amount of pancake batter onto the hot skillet. Using a wide spatula, flip the pancake once the bottom turns golden brown, about 5 minutes. Once both sides are golden brown, remove the pancake from the pan and set it on a serving dish.
Step 6: Butter and Syrup
Once all of the pancakes are cooked, add some butter and maple syrup to the top of the stack and let it melt down the sides. Enjoy!
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