I know it’s no longer strawberry season; however, yesterday my dad came home from the store with a big box of strawberries.
Weekend breakfasts are always a highlight of my week, and I tend to plan of them in advance. I was planning on making something autumn-y — apple rings, pumpkin pancakes, gingerbread waffles… But that pint of strawberries kept calling my name. So I mixed it into these pancakes.
These pancakes are light and fluffy. Juicy strawberries are packed into every bite, and the hint of vanilla makes them taste like dessert! Despite their dessert-like appearance, these aren’t overwhelmingly sweet (making them the perfect thing to pour maple syrup on!). Before flipping, I generously sprinkled each pancake with wheat germ. Not only does this up the health factor, but it adds a delicious crunch to each bite.
Yields 4-6 servings
1 1/2 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
1 cup milk
1 tsp vanilla extract
1 tablespoon honey
2 tablespoons butter, melted
2 cups sliced strawberries
1 cup wheat germ (for sprinkling)
In a large mixing bowl, whisk together the flour, baking powder, and salt. Make a well in the flour with a spatula and pour in the egg, milk, vanilla, honey, and butter. Mix until just combined. Fold in the strawberries.
Pour 1/4 cup of batter onto a heated griddle, sprinkle one side generously with wheat germ, and cook each side until lightly browned. Serve hot with maple syrup and butter.