Recipe Swap: Strawberry Pancakes.

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.

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One Response to Recipe Swap: Strawberry Pancakes.

  1. yours look great! I didn’t think about pureeing the strawberries!

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