strawberry buttermilk pancakes

The minute I opened my eyes this morning, I knew what I wanted. I must have been dreaming about ways to use up the pint of strawberries and jug of buttermilk that have been taunting me all week long from the fridge. Bingo - it all came together in my dreams.

I'd clipped this recipe a while back and pulled it from my recipe "Bible" (the fond name I gave to the bulging recipe binder where I store all my "to make" meals) and set out to make it. The hubs claimed that they tasted like a doughnut when he topped them with maple syrup. While I didn't taste that exactly, I did taste a light and fluffy, delicious pancake. I think it's safe to say these made Sunday proud.

Strawberry Buttermilk Pancakes
Modified from Cooking Light
Serves 4

• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 pint of strawberries, hulled and quartered
• 1 1/2 cups low-fat buttermilk
• 1/2 teaspoon vanilla
• 1 tablespoon vegetable oil
• 1 large egg, plus 1 large egg white 
• Canola oil in a spritzer (or cooking spray)
• Maple syrup
• Butter, if you like it, but I didn't think these needed any!

1. In a large bowl, stir together the first six ingredients (flours through the salt). Add the strawberries and toss gently to coat with the flour mixture. In a smaller bowl, stir together the next four (buttermilk through the eggs). Pour the wet ingredients into the dry and gently stir to combine.
2. Heat a skillet over medium heat and spritz with canola oil. When the oil and pan are hot, drop 1/4 cup sized piles of batter into the pan. Flip when sufficiently browned and press down to flatten the pancake. Serve when both sides are toasty brown and top with syrup.