Weekends at our house are usually pretty casual. Since our weekday routines can get a little hectic, I try to keep our days off relatively stress-free and relaxed – no easy feat with three kids (think birthday parties, homework assignments, and any other random commitments that fall in between). Life can often be a fine balancing act, with my scale often tipping to the right side of crazy! Spending mornings in our pajamas are a welcome luxury.
I love the familiarity of pulling out my whisk and mixing bowl to make pancakes for my family. This simple breakfast treat has become a comforting weekend ritual. From setting the breakfast table to cutting fruit to serve alongside the pancakes, we all get involved in the process. Just recently, my 7-year old son (a budding chef and scientist!), asked to throw some strawberry yogurt into the mix. We added chunks of fresh strawberries, and voilà, a new recipe was born! While I often try different flavor variations depending on what I have on hand, my son’s concoction is a definite favourite.
These blush-speckled beauties are everything you would want in a pancake. Perfectly moist, light, and fluffy – all you need is a touch of maple syrup, or a thin layer of strawberry butter (recipe below) to showcase their deliciousness. You can double, or triple the recipe easily. To save a few precious moments in the morning, the dry ingredients can be mixed together and stored in an airtight container the night before. Mix the dry and wet ingredients together just before you make your pancakes.
I promised my son that he would get all the credit for this recipe, and his recognition is well deserved. I hope you enjoy it as much as we do. The proof is in the title!
Alexander’s Amazing Strawberry Pancakes
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg, lightly beaten
- 1/2 cup milk mixed with 1/2 cup strawberry yogurt
- 2 tsp butter, melted and cooled
- 1 tsp vanilla
- 1/4 cup chopped strawberries (fresh or frozen)
- Lemon zest
- Maple syrup to serve
- Strawberry butter to serve (see recipe below) – Optional
Combine the flour, sugar, baking powder, baking soda and salt. Make a well in the center of the flour mixture, set aside. Combine the egg, milk/yogurt mixture, lemon zest, vanilla, strawberries and butter. Add the egg mixture to the flour mixture. Stir just until combined (batter should be lumpy – do not over-mix, or your batter will be tough). Add additional milk to thin the batter, only if it is too thick.
Pour or spoon about 1/4 cup batter into a circle (roughly 3 inches) onto a hot, lightly greased griddle or a heavy skillet. Cook over medium heat about 2 minutes on first side until the pancakes have bubbled surfaces and edges are slightly dry (check the bottom to make sure they are golden brown). Flip pancake over to the other side and cook until brown. Serve warm.
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon runny honey
- 2 tablespoons of strawberry jam or crushed fresh strawberries
Whisk all ingredients until smooth.
Copyright © 2016 Lidija’s Kitchen, including personal images taken by the author.