On the table | strawberry pancakes

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Seeing that we had several pounds of strawberries to use and preserve, the girls and I decided to make strawberry pancakes for breakfast last weekend. Blythe and Olive love to help, which I love, but often fight over who will stand the closest to the stove/bowl, which I do not love. Sigh. But is this not life — learning to work together, to share, to give preference to one another even with our food? To take a picture even when they’re fighting? I think so. Another everyday lesson I suppose I can file under homeschooling. (wink.)

I don’t know what it is about pancakes, but they make our whole family cheer (once they’re made of course). Although I’d like to think a leisure breakfast together (including Mark) solicits the cheers — it certainly does for me — I’m sure the delicate fluffiness smothered in powdered berries is the real reason.  I’m eager to find a gluten-free option that has the right consistency, but for now, here’s a simple, fast recipe to enjoy your spring/summer berries with cheer. (I usually double or even triple the recipe — except for oil– for our family.)

  • 1 cup flour
  • 1 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup milk or cream
  • 1 beaten egg
  • 2 Tbsp. cooking oil
  • 2 cups of strawberries (sliced flat)
  • powdered sugar (to sprinkle the tops)
  • butter

Mix dry ingredients together in a bowl. Hollow a hole in the center. Mix wet ingredients together in a different bowl. Combine together. (The batter will be lumpy.)  Heat a sliver of butter in a griddle/ pan over medium heat. When the pan is hot, pour or scoop batter onto the griddle. Add sliced strawberries. Flip the cakes when the first side is a golden brown. Place the warm pancakes on plates and sprinkle with extra berries and powdered sugar. Enjoy!

 

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