This is a Just-in-Time recipe.
I call it that, because the strawberry season in India is in its last leg and I thought of coming up with this recipe on the blog NOW.
Okay, so I have to admit that this was supposed to be a Valentine’s Day Special, but things got busier and my baked treats took up all of my time.
I think I have taken on too much in life, but I am not complaining as long as I enjoy the madness. (of course, it does drive me to nail-biting finishes with my cake deliveries, but that’s ok). There is one other reason I took so long to post this recipe, it lies in the fact that I simply relish eating them up as they are. I love STRAWBERRIES!
Infact, it has been an annual ritual to visit Panchgani in winters, to get them right off an organic farm. (Panchgani is a hill-station at a driving distance of about 3 to 4 hours from Mumbai.) But, this year I had to settle for the local marketplace.
I usually stick to using fruits only for baking a flavoured cake. Have not made many preparations which have cooked fruits in it, but this one was a last-minute idea for a Sunday indulgence.
You try making these as a breakfast idea and surprise your loved ones. Every bite is filled with strawberries! The kids will love these.
Strawberry Pancakes
Ingredients :
- 1 cup flour
- 2 tsp maple syrup
- pinch of salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup buttermilk
- 1 egg
- 2 tbsp butter melted
- 1 tsp vanilla extract
- 1 cup strawberries diced small
Method :
- Mix flour, salt, baking powder, and baking soda in a large mixing bowl.
- In another bowl, whisk buttermilk, maple syrup, vanilla essence and melted butter.
- Beat an egg till light and frothy and combine it with the mixture.
- Add this buttermilk mixture to dry ingredients and mix together until just combined. Stir in the diced strawberries. (Do not over stir the batter)
- Heat a non-stick pan / griddle to medium heat.
- Grease the pan with butter and pour batter on hot griddle.
- Flip and cook through. Repeat and enjoy!
I served the pancakes with strawberry sauce, honey and a light drizzle of maple syrup.
Tip : For fluffier pancakes, add stiffly beaten egg whites (2 eggs ). You need to whisk them till they form stiff peaks and then lightly fold them in the pancake batter, taking care not to over-mix.
