Make These Strawberry Pancakes & Experience Bliss

Jodi Moreno is an NYC-based natural-foods chef, cookbook author, and creator of the award-winning blog What's Cooking Good Looking. She is enthusiastic about healthy living, delicious food, and showing people that vegetables can play a main role on the plate.

Photo: Courtesy of What's Cooking Good Looking.
Dedicating this recipe and all my recipes to my mom, my best friend.

These are not your average butter, white flour, egg, pancakes. These are crazy, fun, adult, adventurous pancakes. While all three components to these pancakes work well on their own, together they take breakfast (or brunch) to a whole other level. The buckwheat gives an earthy taste to the pancakes, and the poppy seeds give them a little crunch. The strawberry salsa and the balsamic maple syrup are what's really special and delicious here, mingling somewhere in the middle between sweet and savory, just how I like it.

Poppy Seed & Buckwheat Pancakes With Strawberry Salsa & Balsamic Maple Syrup
Makes 6-8 pancakes

For the Strawberry Salsa:
About 1 cup of strawberries, hulled and diced
2 green onions, minced
1 jalapeño, seeded and minced
6 basil leaves, minced
The juice of 1 small lime
1/4 tsp of salt

Dry Ingredients for the Pancakes:
1 cup of buckwheat flour
1 cup of oat flour
1/4 tsp of salt
2 tsp of baking soda
3 tbsp of poppy seeds

Photo: Courtesy of What's Cooking Good Looking.

Wet Ingredients for the Pancakes:

1 cup of unsweetened nut milk (or regular milk if you prefer)
1 ripe banana
1 tbsp of olive oil
1 tsp of vanilla
1 egg, lightly beaten

For the Balsamic Maple Syrup:
1/4 cup of balsamic vinegar
1/4 cup of maple syrup
Butter, olive oil, or coconut oil for the pan

1. Combine all of the ingredients for the salsa in a small bowl and stir to combine. Set aside until you're ready to serve.

2. Then, prepare the pancake batter. In a medium-sized bowl, mix together the dry ingredients.

3. In a blender or food processor, blend the milk, banana, olive oil, and vanilla until smooth. Add it to the dry mixture, along with the egg, and stir to combine.

4. Prepare the pan for cooking by melting some butter, coconut oil, or olive oil in a large cast iron skillet over medium heat. When the pan is good and hot, spoon the batter in (I use a 1/3 cup measuring cup, this gives me the perfect size). I don't like to crowd the pan, so I do two at a time.

5. After about 3 minutes, flip and cook the other side for about three minutes. If you want to keep the pancakes warm while you finish cooking, place them on a baking sheet and keep them in a 200ºF oven.

6. While you're cooking the pancakes, make the balsamic maple syrup. In a small pan, add the vinegar and maple syrup, and heat over medium heat. Whisk occasionally, and cook for about 5 minutes until it has reduced slightly and somewhat thickened.

7. To serve, stack 3-4 pancakes, top with the salsa, and finish with a drizzle of the balsamic maple syrup.

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