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We love experimenting with pancakes & creating a new pancake recipe to share. My middle guy, now a full fledge teenager, is the most vocal about whether he likes a recipe or not. When he’s quiet & eats & then goes for seconds, I know he likes it, but doesn’t want to tell me because he was being difficult (still at his age) about eating it in the first place. And, that my friends would be the exact story that would coincide with the creation of this combo! So, I guess if he is going for seconds, then it’s good enough to share….
Our experimentation is always synched with the season at hand & right now it’s all about the fresh fruit finds; YUM! We’ve been enjoying this red, white & blue pancake recipe that’s perfect all summer long. I am finding that I have to hide the fruit if it’s for a recipe & label it. I guess this is a good complaint to have. The kids enjoy all of the fruits; especially if they are rinsed, prepped & sitting in the refrigerator for them waiting to be grabbed thanks to mom. I don’t think they will ever fully appreciate the easiness of our kitchen until they are parents of their own some day :)…and for now, I’ll just appreciate all of my mom’s hard work that I didn’t fully appreciate when I was a kid….
Red, white & Blue Berry Pancake Recipe Fun by Jodie Fitz
1 cup strawberries, chopped
1 egg, large
1 teaspoon vanilla extract
1 tablespoon canola oil
1 cup milk
1 cup cake flour
1/2 cup all-purpose flour
1 tablespoon baking powder
4 tablespoons raw sugar
Wash the strawberries & blueberries. Hull the strawberries & chop them into small pieces to equal 1 cup. Stir the strawberries and blueberries together in a bowl with 1 tablespoon of raw sugar and set them aside.
Whisk together the vanilla extract, egg, oil, milk & 3 tablespoons of raw sugar. Continue to add and whisk in the dry ingredients; cake flour, all-purpose flour & baking powder. Stir until all of the ingredients are thoroughly mixed . Stir in the prepared berry mixture.
Cook the pancakes on a pre-warmed griddle style pan that has been coated with non-stick cooking spray over medium to low heat. Cook one side until the edges appear to be solidifying, the center begins to bubble and the side touching the pan is golden brown. Flip & continue to cook each pancake until both sides are golden.
This recipe is good with syrup or with a yogurt glaze (see below).
Yogurt Glaze: Mix together 3 oz. vanilla yogurt with 1 – 2 tablespoons of milk depending on the yogurt consistency & 1 tablespoon of honey.
Fresh Fruit Toppers: Use either fresh frozen strawberries, or fresh frozen blueberries or a combination of both and let them thaw in their juices. Add those to the top of the pancakes in place of syrup. Use the fresh, no sugar added frozen berries.[googleplusauthor]
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