It’s strawberry season! And after two years of modest harvests the fields are overflowing–what a welcome sight!
And so I bought 4 cases from my CSA.
For the detail oriented, that’s 60 lbs. We gorged ourselves, froze berries, dipped berries in chocolate, made three varieties of jam (recipes next year, I promise), then wondered what to do next.
Hmmm, make strawberry syrup? Have guests over for a pancake breakfast? Ding, ding, ding!
In the past, I’d always made my pancakes from an organic mix (except for my Swedish Pancakes) but as I try to do more and more from scratch, I went out to the internet and found a recipe on the blog Skinny Taste. I didn’t have the white whole wheat flour that the blogger used, so I used half whole wheat and half “Gold N White” (which is like unbleached all purpose with the wheat germ). And just like she promised, the pancakes were perfect the first time.
The syrup took a little time on the stove, but was really easy and tasty–not to mention fruitier and less sweet than a commercial syrup. I made it the day before and which made prep super easy the day of. When breakfast was over and we had some left over, no one was sad at all…
What do you do with leftover strawberry syrup? Pour it on ice cream, add it to milk (the kids laughed but it was delicious), make berry iced tea, swirl it on a dessert plate to look gourmet, or ???
- 3 cups strawberries
- 1/2 c water
- 1/2 c sugar
1. Hull and halve the berries and place them with the water in a saucepan. Heat until they begin to soften. Puree the mixture.
2. Strain the berries through a strainer (or cheesecloth if you are more obsessive than me). Discard (compost) the pulp, and return the berry juice to a rinsed saucepan. Add the sugar.
3. Simmer until slightly thickened, about 30 minutes. Skim the foam if needed (a tip from jam making–adding 1/4 tsp butter to the ingredients can reduce foaming, though it may impact product clarity)
4. Store leftovers in the refrigerator and use quickly (there probably isn’t enough sugar to keep fresh for an extended period like jam)
(Mostly) Whole Wheat Pancakes
Makes about 4 servings, adapted from Skinny Taste
- 1 cup whole wheat flour
- 1 cup all purpose flour (I used “Gold N White” which is a bit heartier)
- 4 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 2 tsp sugar
- 2 large eggs, beaten
- 2 cups milk
- 2 tsp vanilla
- cooking spray
1. Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well; don’t over-mix.
2. Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When there are large bubble on the pancake surface and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.