 | We once again headed to Froberg Farms this year and came home with three buckets of strawberries. I made a ton of strawberry jam, ate them sliced over ice cream and of course, served them up for breakfast. Strawberry pancakes are my favorite kind of pancakes, especially when they are overflowing with juicy, ripe strawberries. Miss F dipped hers in chocolate syrup, but I enjoyed mine plain. The strawberries were so sweet and delicious, there was no need for syrup. I still have a lot of strawberries left, probably destined for strawberry cream cheese muffins. I adapted this recipe from the Pioneer Woman. |
½ cup flour
1 tablespoon sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
2 eggs
½ teaspoon vanilla extract
½ cup chopped strawberries
shortening
Heat a cast iron skillet or griddle over medium heat.
Stir the flour, sugar, baking soda and salt together in a medium bowl, then stir in the sour cream. Whisk together the eggs and vanilla in a separate bowl , stir into the flour-sour cream mixture. Gently fold in the strawberries.
Grease the pan lightly with shortening. Using a ice cream scoop, dish the batter onto the prepared pan. Cook until bubble form across the surface of the pancake, about 2 minutes. Flip them over and cook a minute or two more. Serve.
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