This might not go over well with some of you, but strawberry season started down here about a month ago! I don't mean to rub it in or anything, but it's pretty fuckin' great. I don't remember ever getting sweet strawberries this early, and the season has only just begun.
I've been making strawberry pancakes just about every weekend since we got back from India. I adapted the batter from The New Farm, but have made so many tweaks to the recipe, I'm pretty content to call it my own. Dazee is a pretty delicate eater and pancakes aren't my favorite leftovers, so this recipe makes the perfect amount for us--four medium sized pancakes. I like pancakes a little crispy and dark, so you can cook yours lighter if you want!
Whole Wheat Strawberry Pancakes
3/4 atta flour or whole wheat pastry flour
1 tablespoon unbleached granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamon
1 tablespoon canola oil
3/4 cup non-dairy milk
1/2 cup sliced strawberries
1/4 chopped pecans
Mix together the dry ingredients in a bowl. Dump in the oil and milk and stir until just mixed. Fold in the berries and pecans and add a splash more milk if it's too thick.
Divide the batter into fourths and cook on a lightly greased griddle. You know, make pancakes! I served these with grade B maple syrup and Julie Hasson's awesome new sausages (lightly browned in oil).