Strawberry Pancakes

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Old 25-Oct-2010
Strawberry Pancakes

Serves about 4 people

For the strawberry sauce:
2 pints (16 oz.) fresh strawberries, hulled, or 4 cups frozen unsweetened strawberries, thawed
1 tsp. fresh lemon juice
2 Tbs. pure maple syrup

For the pancakes:
3/4 cup all-purpose flour
3/4 cup whole-grain pastry flour or whole-wheat flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. table salt
2 large eggs
1 cup lowfat buttermilk
3/4 cup nonfat milk
1 Tbs. honey
1/4 tsp. pure vanilla extract
Cooking spray
Confectioners’ sugar (optional)


To make the strawberry sauce:
Place the strawberries in a food processor and process them into a chunky purée. Transfer the purée to a small saucepan over low heat and heat just until warm. Stir in the lemon juice and maple syrup.

Making the Pancakes
In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla.

Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4-cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1-1/2 minutes. Cook the other side until golden brown, about another 1-1/2 minutes. Keep the pancakes warm in a 200°F oven as you finish cooking the remaining ones.

Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioners’ sugar, if using, and serve.

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