I recently came across Heidi Swanson’s new cookbook, Super Natural Every Day, at Anthropologie and fell in love with her recipes, approach to cooking, and San Francisco lifestyle. Unlike a lot of vegetarian cookbooks I’ve seen that try to make up for the missing meat with tons of spices or unhealthy ingredients, her recipes are simple and allow the produce and whole grains to really shine. Inspired, I adapted one of her recipes and served these strawberry whole wheat pancakes for breakfast last weekend. I love the contrast of the soft, warm strawberries in the cakes and the fresh cool slices on top. They add some necessary sweetness to the whole wheat and rye flours and will keep you full until the early afternoon. As a bonus, make extra batter and store it in the fridge for a quick weekday breakfast.
Strawberry Whole Wheat Pancakes:
- Sift together 3/4 c. whole wheat flour, 1/4 c. rye flour, 1/2 tbsp. baking powder, 1 tbsp. sugar, and 1 pinch of kosher salt into a large mixing bowl.
- In another bowl, whisk together 1 c. buttermilk, 2 eggs, and 1 tsp. vanilla extract, then whisk in 1 1/2 tbsp. melted butter.
- Pour the wet ingredients into the dry and mix until just combined, then fold in 1/2 pint of fresh, thinly sliced strawberries.*
- Heat a skillet or grilled over medium-high heat and melt a little butter on it.
- Pour heaping tablespoons of the batter onto the pan to form small silver-dollar shaped pancakes.
- Wait until small bubbles form at the edges of the cakes, then flip and cook for another 2-3 minutes, or until both sides are brown.
- Divide onto plates and repeat with any remaining batter.
- Top pancakes with a sprinkle of powdered sugar, maple syrup, and more sliced strawberries.
Makes ten - twelve pancakes
*Keep slices small or they won't fit nicely inside the pancakes.
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