Thursday, July 1, 2010

MIFS #174 - Whole Wheat Buttermilk Pancakes and Strawberry Syrup

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The strawberries in my garden are long done producing. In fact, I mowed them today, but that is a discussion for another post. Just because we are done picking them, does not mean we are done enjoying them. Far from it. For an easy, yet special breakfast these pancakes hit the spot. They would have been just perfect with a dollop of whipped cream, but even with out the whipped cream, we all gobbled them up.

Whole Wheat Buttermilk Pancakes (serves 4)
1 cup white flour
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2 cups buttermilk
2 TB. melted butter
2 eggs

Mix together the dry ingredients in a large bowl. In a separate bowl beat the egg and mix in the buttermilk and melted butter. Add the wet ingredients to the dry ingredients, stirring with a whisk until the batter is smooth. Cook on a hot griddle.

Strawberry Syrup
4 cups frozen berries
3 cups sugar
1/2 cup water

Combine ingredients in a sauce pan. Bring to boil on medium high heat. Simmer for ten minutes, stirring occasionally and serve hot or warm.


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3 comments:

  1. Those pancakes are oh so yummy-looking. Wishing you a wonderful 4th of July!
    Cindy

    ReplyDelete
  2. Hi Stephanie :-)
    Pancakes with strawberries (and whip cream) are so-o-o good together!!!
    The camp that I was a cook at for many summers, serves that combination every Monday morning!! Everybody so looks forward to them that the one year the kitchen over see er scheduled something different - we pretty much had an uprising on our hands - every Monday morning!!!

    ReplyDelete

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