Description
Hearty and healthy whole grain pancakes served with an easy to make strawberry lemon sauce – perfect for brunches or family breakfast.
Ingredients
Scale
For pancake batter:
- 1 1/4 cup whole wheat pastry flour
- 3/4 cup all-purpose flour
- 1/4 cup ground flaxseed
- 1 1/2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the strawberry lemon syrup:
- 3 cups sliced strawberries
- 1/4 – 1/3 cup water
- 2 tablespoons sugar
- Juice and zest from one large lemon
Instructions
- For the batter, in a large bowl, whisk together flours, flaxseed, sugar, baking powder, baking soda and salt.
- In a small bowl, whisk together buttermilk, eggs, butter and vanilla.
- Mix wet ingredients into dry ingredients until just incorporated.
- Coat griddle or frying pan with cooking spray and heat over medium heat.
- Pour about 1/2 cup of batter for each pancake. Let cook for a few minutes until bubbles form. Once a few bubbles pop, flip pancakes and cook for another few minutes before removing from griddle. Repeat with remaining batter.
- For strawberry lemon syrup, add 2 cups strawberries, 1/2 cup water and sugar to medium pot and just bring to a boil, whisking often. Reduce to a simmer and cook for about 15 minutes until syrup thickens, stirring frequently. (Note: if you want a thinner syrup, add another few tablespoons of water.)
- Remove from stove and mix in remaining strawberries, lemon juice and zest.