We love strawberries around here! Carson is always asking for them and Caitlin thoroughly enjoys them slurping while devouring them!
My friend Sheena recently posted this recipe and we tried it this morning and it was yummy!
Whole Wheat Strawberry Pancakes
1 1/4 cup whole wheat flour
1/2 cup cornmeal
1/8 cup ground flax seed
2 tablespoons sugar
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 3/4 cups milk + 1TBS vinegar (as a substitute for buttermilk, which I never have on hand)
3 tablespoons butter, melted and cooled, plus more for griddle
1 large egg, lightly beaten
2 cups diced strawberries mixed with a bit of honey
Pure maple syrup, for serving
Whisk together flour, cornmeal, flax seed, sugar, the baking powder, salt, and baking soda. In another bowl, whisk together milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined
Heat a griddle or large nonstick skillet to 350°F. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with diced strawberries.
Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and strawberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven.