Wednesday, March 9, 2011

Strawberry Griddle Cakes

I have a hard time passing up a carton of strawberries at the grocery store when its a good price.  Even if they're not in season.  And even when I have no idea what I'm going to make with them.  It didn't take much mulling over before I decided to make some strawberry pancakes because it's been on the to-make list for a long time.  And these babies are GOOD.  They need to be cooked a little slower than you would with regular pancakes so the batter around the strawberry slices has time to set, but it's worth a little extra wait.  Of course, the down side to having to wait a few minutes between pancakes is that once the pancake was ready, it was eaten immediately.  Hence, no picture.  I thought about taking a picture every time I bit into one of these beauties, but desire inevitably won over a more aesthetic blog post.  No worries, though.  I still have half a carton of strawberries, which is more than enough to make some pancakes.

Strawberry Griddle Cakes
Printable Recipe
Serves 3-4


1 cup flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 tablespoons sugar
1 egg
1 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
3/4 cup thinly sliced strawberries

1) In a large bowl, stir together all dry ingredients.
2) Make a "well" in the center of the dry ingredients so you can see the bottom of the bowl. Add the egg to the "well" and beat with a fork.
3) Add the wet ingredients and stir until just combined.  Gently fold in strawberries.
4) Heat a griddle or skillet over medium-low heat. Drizzle a small amount of vegetable oil over the griddle.
5) Using a 1/4 measuring cup, pour batter onto hot pan.
6) Cook batter until bubbles begin to form and pop and edges are beginning to set; gently flip. Griddle cakes are done when the center of the cake springs back lightly when touched. Serve with maple syrup or additional strawberry slices and whipped cream.  Enjoy!

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