Strawberry Buttermilk Pancakes

 

10 Reasons To Love Pancakes – 

1. They are pretty much the fastest ‘treat’ you can whip up.

2. I always have the necessary ingredients in my fridge and pantry.

3. You can utilise whichever fruit you have in the fruit bowl.

4. If you have no fruit, you can use jam.

5. If you have no jam, you can sprinkle on some sugar and squeeze on some fresh lemon juice.

6. Pancakes have much less sugar in them than cakes, and can actually be quite nutritious.

7. They store well.

8. They make for excellent lunchbox snacks.

9. They are absolutely delicious.

10. They are dead easy.

 

This particular pancake variety is one I make often, especially at this time of the year, when strawberries are dirt cheap.

During the winter I use frozen blueberries instead – they are almost as good.

I like to eat them straight off the grill with butter and honey. The following day I just have them cold and plain with my morning coffee. They are so good! And the little one certainly appreciates them in his school lunchbox.

I don’t make them super large, the smaller they are, the easier they are to flip.

If they have fruit in them I store them in the fridge, the plain ones are fine at room temperature. Alternatively only cook as many as you need and keep the unused pancake batter in the fridge, ready for the next day. Although I never do this.

This is an excellent recipe to get the kids involved with. Young ones love helping out, older ones can manage the whole thing by themselves ( I am sure many of you will remember cooking pancakes as a big kid!).

 

Wholemeal Strawberry Buttermilk Pancakes

• 1 cup Plain Flour
• 1 cup Plain Wholemeal Flour
• 3 Tbsp Honey
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 2 cups Buttermilk
• 1/4 cup Natural Yogurt (full fat)
• 2 Eggs
• 1 cup Chopped Fresh Strawberries
• Butter or Coconut Oil for frying

1. Place the flours, raising agents and salt in a mixing bowl. Aerate with a whisk.
2. Make a well in the centre, crack two eggs in, add the buttermilk, yoghurt and honey and start whisking from the centre outward – this will prevent the batter from going lumpy.
3. Once you have a smooth batter, add the chopped strawberries and mix until combined.
4. Heat a heavy based saucepan over medium heat. Melt the butter until foamy.
5. Use a ladle to spoon the batter into the pan, as mentioned above I like to keep my pancakes quite small (like 1/2 a ladle full). After a couple of minutes, bubbles will appear on the surface, indicating that it’s time to flip them.
6. Cook them on the other side until golden. Drain on a plate lined with paper towel.
7. Continue until you have as many as you need, or until batter is finished.

Serve with extra butter and honey, if you like.

Makes about 15 pancakes.