Strawberry Flapjacks presents . . . Strawberry Season!
O shows off our first-ever homegrowns.
How lucky were we to scoop up the first-last pint of strawberries from Mermaid Farm last week?
serves 3
1/2 c. spelt flour (an easy-to-digest ancient gain which is rich in protein, fiber and B complex vitamins)
3/4 c. all-purpose flour
2 t baking powder
1/2 t sea salt
2 T honey
1 egg
1 c. milk of choice (we recommend whole milk)
1 t pure vanilla extract
1 T organic coconut oil or soft unsalted butter
2 c. chopped strawberries
Combine flour, baking powder and salt in a medium bowl. Whisk together honey, egg, milk, butter/coconut oil and vanilla in a small bowl.
Combine wet and ingredients and stir until just combined. Gently stir in strawberries.
Combine wet and ingredients and stir until just combined. Gently stir in strawberries.
For uniform size, pour about 1/4 c. batter onto preheated, greased griddle. Flip when bubbly & set. Cook for about two more minutes.
Whipped Cream
1 c. heavy cream
1 T confectioner's sugar
1 t pure vanilla extract
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Do not overbeat.
Serve with butter, pure maple syrup & whipped cream.
Full disclosure: we licked forks, plates and fingers. Pancakes were perfectly fluffy & sweet. It feels like getting away with something. (We all know we're basically having strawberry shortcake for breakfast.)
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