This week’s recipe swap theme was Breakfast… My favorite meal of the day!
I usually lean towards savory breakfast dishes, but every once in a while so it was nice to be able to add a sweet meal to my repertoire. I made just a couple of substitutions from the recipe. I picked up some fresh strawberries (first of the season!) from the farmer’s market and made a puree instead of slicing them so that there would be bits of strawberry in every bite. I also substituted lime zest for the orange zest because a) I didn’t have an orange and b) strawberries and limes are a delicious flavor combination.
Thanks to Cathy for a great recipe!
Strawberry Pancakes – adapted from Cathy’s Kitchen Journey
- 2 Cups Strawberries, hulled and thinly sliced
- 3 Tbsp. Sugar
- Juice of 1 Lime
- 1 1/2 Cups Flour
- 1 Tbsp. Sugar
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 Tbsp. Lime Zest
- 1 1/2 Cup Buttermilk
- 2 Eggs
- 3 Tbsp. Butter
- 1/2 tsp. Vanilla
In a medium bowl, combine the strawberries, sugar and lime juice. Allow to macerate for 15 minutes, then place the mixture into a blender and puree.
In the bowl of a stand mixer, combine flour, sugar, baking powder, baking soda, salt and lime zest. Stir to combine.
In a medium bowl, combine buttermilk, eggs, butter, vanilla and 1 cup of the strawberry puree and whisk together. Add the wet mixture to the dry ingredients and stir until just combined.
Spray a skillet with cooking spray and heat over medium. When hot, spoon batter into rounds (1/4 cup will give you about a 6 inch round). Once the batter puffs up and begins to bubble, flip over and cook until golden brown and cooked through, about 2 minutes on the first side and 1 minute on the other. Transfer to a plate and cover with foil to keep warm. Repeat until you run out of batter.
Top with the remaining puree.
yours look great! I didn’t think about pureeing the strawberries!