Strawberry Pancakes

For now, love yourself and enjoy this one ... 

Make your mornings super sweet with this recipe for Strawberry Pancakes—juicy berries in and among layers of soft and fluffy flapjacks.

I was never a pancake fan as a kid. Sacrilege, I know. I found them dry and stodgy and they felt like a lead weight in my stomach. Forget about spending my Saturdays outside playing, I had to wait for my pancake to digest. Blurgh. The only thing that helped was the half bottle of syrup I used to moisten them AND the fruit I would chop up and add to my plate. My only regret is that my mother didn’t make the pancakes with the berries already in the mix.

So clearly, once I became a full-fledged adult with access to her own kitchen, I had to rectify this problem. I set about making pancakes that were moist without the aid of Aunt Jemima AND I included strawberries early in the process. The result is this recipe for Strawberry Pancakes.

Lift up a pancake and what do you see? A strawberry! Cut into a pancake and what do you see? That’s right, a strawberry! This is what I expect now whenever I go out for brunch and order fruit-flavored flapjacks. Luckily, if my local brunch places disappoint me, I have this recipe to rely upon!

Are Strawberry Pancakes Healthy?

Pancakes aren’t known for being overly healthy, though I can’t say they’re particularly bad for you. That said, if you jump ahead to the FAQs section, you’ll see that I’ve made suggestions for substitutes for the butter, sugar, and the flour, which may increase the nutritional value of your breakfast. The recipe, unfortunately, isn’t really suitable for any particular diet without making some amendments, like using whole wheat flour or almond flour, almond milk instead of cow’s milk, and stevia, erythritol, or honey instead of sugar.

Why are my Pancakes So Dense/Flat?

There could be a number of reasons why your pancakes aren’t turning out like you want them to. First, check the date on your baking soda. It shouldn’t be any older than six months. If it is, your pancakes may not rise like they should. As well, if you made any substitutions I laid out in the FAQs, you may need to adjust the amount of other ingredients. Using a different flour or sugar, for instance, may lead to dense flapjacks if you don’t counter the effects with more milk. Last, don’t overwork your batter. Fold gently and whisk lightly. The longer you stir and mix, the denser the pancakes will be.

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 3 tbsp unsalted butter, melted, plus more for greasing the pan
• 1 1/4 cups milk
• 2 tsp pure vanilla extract
• 1 large egg
• 1 cup fresh strawberries, diced

INSTRUCTIONS

Whisk

Whisk together flour, sugar, baking powder, and salt in a large bowl to create a smooth, dry mix.

Mix

In a separate bowl, mix together the melted butter, milk, vanilla extract, and egg.

Stir

Pour the wet ingredients into the dry mix and stir gently. Fold in the fresh strawberries.

Cook

Scoop the batter onto a buttered skillet and cook until bubbles form. Flip and cook until golden brown.

DEVOUR!

FAQs & Tips

Serving Suggestions

While I’m all for strawberry pancakes for dinner, I’m going to make suggestions that place your pancakes amid a smorgasbord of breakfast delights. You’ve been slaving away all morning in the kitchen, so clearly, you need a Mimosa (for the vitamin C, of course). Then some protein in the form of Fried Eggs Done on a Sheet Pan and, while you have the oven already on, why not do up some Bacon in there as well? This is just the tip of the brunch iceberg; head over to my Breakfast section for way more suggestions, ranging from heart healthy to downright decadent.

Print

Strawberry Pancakes

Make your mornings super sweet with this recipe for Strawberry Pancakes—juicy berries in and among layers of soft and fluffy flapjacks.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10

Calories 136kcal

Author FoodFaithFitness

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 3 tbsp unsalted butter melted, plus more for greasing the pan
• 1 1/4 cups milk
• 2 tsp pure vanilla extract
• 1 large egg
• 1 cup fresh strawberries diced

Instructions

• Whisk together flour, sugar, baking powder, and salt in a large bowl to create a smooth, dry mix.
  
  
  
  
  
  
  
• In a separate bowl, mix together the melted butter, milk, vanilla extract, and egg.
  
  
  
  
  
  
  
• Pour the wet ingredients into the dry mix and stir gently. Fold in the fresh strawberries. Make sure to distribute them evenly.
  
  
  
  
  
  
  
• Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
• Flip the pancakes carefully and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.
• Serve with your choice of toppings. I recommend pure maple syrup or some Greek yogurt. You can also add fresh strawberries.

Nutrition

Calories: 136kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 78mg | Potassium: 217mg | Fiber: 1g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 8mg | Calcium: 98mg | Iron: 1mg

The post Strawberry Pancakes appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

What are the common condiments, spices and seasonings they use in their Thai dishes?

Thai cuisine is a combination of influences from all over Asia. Its roots lie in India and China, along with Southeast Asia.

Freshness, the essential ingredient of Thai cuisine, is key. It is easier to get the best flavour from ingredients if they are picked earlier and cooked quickly. This is why meat, fish, vegetables, fruits, herbs, nuts, seeds, and grains are often eaten raw and served hot.

Sauces and spices add depth and flavor to dishes. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. are commonly used.

Is Thai food made with cumin?

Cumin is one of the most commonly used spices in Thai cuisine. Combining cumin with ginger, garlic, coriander and other spices can create a variety of flavours that are characteristic for many Thai dishes.

Stir-fries (curries), soups, salads and soups are some of the many uses for cumin that Thai cooks use. Cumin can also be added to sauces, marinades and dressings. Other spices play a role in Thai food's distinctive flavour.

Fish sauce, garlic and ginger are all great additions to this mix. By combining these spices in different proportions, chefs can create signature dishes that capture the essence of Thai cuisine.

Cumin is a vital ingredient in Thai cooking. It can often be found in traditional Thai dishes. The unique flavors of this spice add an element to Thai food. Cumin can be used to add unique spices to many Thai dishes.

In Thai cuisine, chefs can add spices like cumin into their dishes to create authentic flavours. Cumin is a key component in many Thai dishes.

What is the difference in curry and curried?

There is no difference between the spellings. Both words mean the same thing: Indian cuisine that includes meat and vegetables mixed with different seasonings.

Curry comes from Hindi word kari that means "to rub". It refers how spice mixtures are applied to food. Curried foods are typically cooked until browned.

Although curried dishes used to be reserved for special occasions, today they are enjoyed all over India. They can include chicken, beef, lamb, fish, vegetables, and rice.

Plain white rice is often served with curried dishes. Another common accompaniment is raita, a yogurt sauce, and chutney, a sweet relish.

What are the Primary Flavours In Thai Cooking?

Thai cuisine includes several distinct regional cuisines. These include Northern Thai food, Central Thai food, Southern Thai food, Eastern Thai food, Western Thai food, and Northeastern Thai. Each region has its own unique flavour profile.

Thai food can be described as sweet, salty or sour.

Thais love sweetness because it makes their dishes more delicious. Thai cuisine includes sweet ingredients like palm sugar (gulamelaka) or coconut milk.

In Thailand, sourness is very popular. Hot dishes are often paired with sour foods. This combination helps balance out the heat.

Thai food has a lot of spicy ingredients. Spices such as chilli pepper, galangal, ginger root, and garlic are used extensively in Thai recipes.

What are the 11 Indian spice blends?

Coriander seeds and cumin seeds are the eleven main spices in Indian cuisine.

These ingredients can be found used in almost every recipe. These spices impart a distinct flavor to dishes such as curries (lentils), curries and chutneys. They also add a unique taste to rice, bread, and sweets.

Also, spices have many health benefits. One example is turmeric, which helps fight cancer cells. Cloves help protect against bad breath. Black pepper decreases cholesterol. Cinnamon lowers blood pressure. And ginger aids digestion.

The spice rack is an excellent kitchen tool as it allows you to experiment and create new combinations of flavors. You can make your own blends of spices or buy ready-made mixes containing many essential spices.

Some people do not like to add spices to their food. They believe spices only mask natural flavor and do little to enhance them. A pinch of salt or pepper will not harm your dishes.

Most chefs agree spices are essential to culinary art. Many dishes would taste bland and boring without spices. If you are feeling adventurous, try out a new dish and see what happens.

What are the best Thai spices to use?

The best Thai spices include lemongrass, galangal, coriander, turmeric, cinnamon, and ginger. Other good spices include clove, cardamom and black peppercorn as well as cloves, star anise and cloves.

Rose petals, bay, pandan leaves (curry leaves), curry leaves; pandan leaves; kaffir lime leaf leaves; vanilla beans; tamarind pods; lemon grass, basil, and mine are some other valuable spices.

Does Thai use ginger?

Yes. Traditional Thai cooking makes extensive use of ginger. Ginger is often used to make stir-fries and soups. It is also used in desserts, drinks, such a lassis.

Ginger is a native of China, Japan, Korea and other Asian countries. Its origins go back over 5,000 years. It is believed to have originated from Southeast Asia, where it was cultivated medicinally.

Ginger has been known to improve digestion and reduce nausea. It may even help prevent migraines. Ginger also helps to relieve muscle spasms, reduce joint pain, and treat arthritis.

Ginger is most commonly used fresh in Thailand. The ginger root is then cut into thin strips. Once dried, it can be stored for future use. In Asian markets, you can purchase ginger root in cans or in jars.

Statistics

• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
• According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• India contributes to 75% of global spice production. (en.wikipedia.org)

External Links

[TAG48]

• Validation of novel Lifestyle Inflammation Scores and Dietary Guidelines - PMC


• Molecular mechanisms of curcumins suppressing tumourigenesis, metastasis and angiogenesis - PubMed

[TAG51]

• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

[TAG54]

• PubMed. Acute Inflammation. Metabolism.


• PubMed: Aging and inflammation in the environment

[TAG57]

• Cumin - Wikipedia


• Charlemagne - Wikipedia

How To

How to store cooking spices?

Here's how to store your cooking spices for maximum performance. First, it is important to understand the science behind how foodstuffs are stored.

Keep spices out of direct sunlight as light will reduce their flavor. This is due to oxidation which occurs when oxygen combines with organic compounds such as those found in spices.

To avoid oxidation, spices must be kept in dark cupboards. Spices will lose their flavour quickly if the conditions aren’t met.

You can preserve the flavor of spices by keeping them in sealed jars, away from direct sunlight.

To create a flavorful drink, you can add spices and herbs to water. For example, you could mix 2 tablespoons of ground cinnamon in 1/2 cup of warm milk and stir it well. Add a squeeze or lemon juice to the mixture and serve immediately.

Add dried herbs and spices to soups. Simply sprinkle the spice mixture evenly over the dish and sit for 5-10 minutes before serving.

Leftover cooked vegetables, fruits and meats, as well as leftover cheese, breads, crackers, cookies or cakes can be added to favorite recipes for snacks.

For the best flavor of fresh herbs, you can chop them up or tear them apart and then add them to your favorite foods. It is also possible to freeze herbs and spices in muffin cups or ice cube trays. Once frozen transfer to zip-top plastic bags or freezer bags.

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