Monday, April 13, 2009
Strawberry Pancakes Forever
Let me take you down (to the kitchen) 'cause I'm going to (make) strawberry (pancakes), nothing is real(ly as good for breakfast), and nothing to get hung(ry) about; strawberry pancakes forever! Okay, I think I've done what I can with that, but you take my point. Strawberries + pancakes=breakfast happiness. These will be way better with fresh, local berries if and when summer actually arrives, but they were pretty good with the big ol' imported California ones at the supermarket. A stack of these on a Saturday morning will help you face the weekend with a sense of well-being that is positively surreal.
~ 2 cups whole wheat pastry flour
~ 1/4 cup cornstarch
~ 1 tsp. salt
~ 1/2 tsp. cinnamon
~ 1 tbsp. baking powder
~ 2 cups fresh strawberries, chopped
~ 2 tbsp. pure maple syrup
~ 1 tsp. vanilla extract
~ 2.5 cups soymilk
~ 2 tbsp. canola oil
~ Preheat the oven to 250 degrees fahrenheit.
~ In a large bowl, sift together all the dry ingredients (flour through baking powder).
~ Stir in chopped strawberries and coat thoroughly with flour mixture; this will give them some "grip" in the batter.
~ Combine the wet ingredients in a bowl or beaker and stir thoroughly.
~ Make a well in the center of the dry ingredients; pour in the wet ingredients and stir to combine.
~ Coat a skillet with cooking spray and place over medium heat.
~ Add the batter by large spoonfuls (I usually cook only one at a time, to ensure a more satisfyingly round, "pancakey" product) and cook about 4 minutes before flipping and cooking another minute or two.
~ As the pancakes are cooked, transfer them to a cookie sheet in the oven to keep warm.
~ Continue until all the batter is used up; serve with Earth Balance, maple syrup, and/or additional sliced strawberries. (Or even, as the song suggests, "cran...berry...sauce...")