Thanks so much for all your awesome breakfast comments last week--
I love hearing what everyone eats!
(see them here)
Here is another idea that is quick and simple, made with whole wheat, and perfect for strawberries that are coming into season. (we like them for dinner, and save the leftovers for breakfast:)
Whole Wheat Strawberry Pancakes
( I usually double the batch so we have lots of extras for quick breakfasts)
1 1/4 cup whole wheat flour
1/2 cup cornmeal
1/8 cup ground flax seed
2 tablespoons sugar
1 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 3/4 cups milk + 1TBS vinegar (as a substitute for buttermilk, which I never have on hand)
3 tablespoons butter, melted and cooled, plus more for griddle
1 large egg, lightly beaten
2 cups diced strawberries mixed with a bit of honey
Pure maple syrup, for serving
Whisk together flour, cornmeal, flax seed, sugar, the baking powder, salt, and baking soda. In another bowl, whisk together milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
Preheat oven to 200 degrees (this is just to keep pancakes warm until the rest are done cooking)
Heat a griddle or large nonstick skillet to 350°F. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with diced strawberries.
Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and strawberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven.