There is one thing I make a lot for breakfast these days and that’s pancakes. We love some pancakes in our house…with some bacon…makes my tummy sing. After getting my lovely kids to eat pancakes from scratch (several times now), I thought I would take a risk and mess with there taste buds. This could go drastically wrong…but I had to figure out a way to finish the rest of these strawberries I bought. As expensive as strawberries are …they go bad very fast…I’m not cool with that.
I found a recipe out of an old Rachel Ray magazine from 2006. Funny…I’m not her biggest fan…so why I kept it…I have no idea. Her recipes just don’t seem that appetizing and her so called “30 minutes meals” take like an hour sometimes to make and they don’t taste all that great. But enough hatin’ on Rachel…onto the pancakes.
The recipe itself is super easy to make and the pancakes cook very quickly. I would consider this a 30 minutes or less kind of meal. As I was making these CoolKid asked what was for breakfast and I told him “Strawberry Panckes”…he looked confused for a minute and then said to me “I don’t like strawberry mommy…I want cool breakfast mommy”. At this point my patience was almost gone from BamBam screaming as if he hadn’t been fed for days and with all of CoolKids questions. Sometimes I wish kids came with a mute button…sounds wrong…but you know you wish that sometimes too…don’t play.
So after all the questions and screaming, I finally had my kids at the table eating these pancakes. I didn’t hear a sound for 15 minutes…only “mommy…juice peas…tank you”. They were really good and something I will make again.
Need a way to finish those strawberries? Try it for yourself.
adapted from Everyday with Rachel Ray magazine, 2006
Makes 10 to 12 pancakes
1 1/4 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1 large egg
1 cup milk (whole milk is best)
1/2 tsp pure vanilla extract
1 tbsp unsalted butter, meted, plus more for serving
2 cups sliced strawberries
Pure maple syrup, for serving
(this is way better than the crap with all that HIGH fructose corn syrup…real syrup is better!…its worth the money)
1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. in a small bowl, whisk together, the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.
2. Whisk the wet ingredients into the dry. Stir in the melted butter. The should be thick with a few small lumps…not smooth. Fold in the strawberries.
3. Spoon the batter onto the griddle 1/4 cup at a time (a large spoon works well too). Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more.
Serve with butter and maple syrup.