Oh me, oh my!
Things got a little fancy at my house this weekend.
I wanted to jazz up the normal weekend breakfast. Don’t get me wrong I love a plain stack of buttermilk pancakes swimming in maple syrup. SWIMMING. It’s the only way to go people. And if those were served to me this weekend I would have gl-ad-ly ate (scarfed) them!
But since I had notathing, absolutely nothing, to do this weekend I thought it’d be fun to jazz up some pancakes. In pink!!!!!!
Whipped cream. Strawberries. Pancakes.
How could you not want to eat breakfast?
…and can I just be honest here? I got the idea for these pancakes after running 11 miles, sweating for an hour and half, and feeling a serious need to fill up my carb depleted body. When I thought about making strawberry shortcakes for breakfast I was so excited I could hardly stand the wait….so I didn’t. I got out of the shower threw my hair up in a towel, barely remembered to fully clothe myself, and ran to the kitchen to start pancake whipping. Welcome to my weekends.
I think I gave my husband another thing to add to the list of Reasons Why I Am Crazy.
And just a safety tip: do not, I repeat DO NOT try cooking pancakes in a raging hot pan, with an open flame, and a towel that keeps falling off your head. I almost found out what I would look like if I were bald.
But DO o-n-l-y eat your pancakes with strawberry. It’s subtle. It’s sweet. It’s pink. It’s totally ok for men to eat. The hubby da-renched his pancake in strawberry syrup, and did not speak to me until his stack of pancakes swimming in pink love were gone.
Oooh and before I forget I wanted to share some EXCITING with you guys! Yesterday I was featured in The Huffington Post for my Blueberry Coffee Cake in a Mug. I hope you’ll check out the Mug Cake round up!
Strawberry Shorty Pancakes
feeds 4 normal tummies, only fed 2 tummies in my family
1 cup flour
1 cup whole wheat flour
1 tablespoon brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup unsweetened applesauce
1 1/2 cups soy milk
1 cup of strawberries, tops removed and sliced
2 cups whipped cream (I used Lite Cool Whip)
In a large bowl whisk together the dry ingredients. Then add in the vanilla, egg, applesauce, and soy milk, whisking to combine, making sure there’s no large lumps of flour. Heat your skillet or pancake griddle over medium heat and spray with cooking spray. Ladle out about 1/4 cup of pancake batter in to the pan. Cook for about 5 minuets or until bubbles start forming and popping on the top of the cakes, then flip and allow to cook for another two or three minutes. Pancake should be golden brown on both sides.
Remove pancakes from pan and place on a cooling rack that’s sitting in a warm oven. Finish cooking the rest of your pancakes. Then place one cake on your plate, spread some whipped cream over the top, sprinkles a few berry slices, then add another pancake, some more whipped cream, and some more berries. Top with strawberry syrup and CHOW.
1/2 stick butter
1/2 cup strawberry milk (I used Strawberry Nesquik and skim milk, following the directions)
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon baking soda
In a medium pot over high heat melt butter, strawberry milk, and sugar together. Bring mixture to a boil while constantly whisking. Remove pot from heat. While still whisking add in the vanilla and baking soda, the mixture will start to bubble and foam up, keep whisking until the foaming subsides.
Pour in a serving dish and drizzle over pancakes, liberally!
Strawberry Syrup adapted from Dine and Dish