Have I told you that getting Rice Kernel to eat lunch is like pulling teeth? I reckon it’s because he gets a snack at school around 10 or 10:30. Leaves me no hope of feeding him a “real” lunch at noon. So he subsists on cheese, popcorn or crackers, and fruit around the noon hour. Snacks, basically. Doesn’t make me the happiest but I can’t put the brakes on snacktime eating and socializing.
On weekends, FHE and I don’t offer a mid-morning snack. Yes, we are cruel in that way. But, seriously, we want the boy to learn to eat real meals at mealtime. On a recent Saturday, Rice Kernel announced he wanted strawberry pancakes for lunch. A rarity in our house since FHE usually prefers traditional lunch items like sandwiches or smaller portions of dinner-like options at lunchtime. FHE isn’t picky though and with a baby fussing at my hip while FHE was called away on an emergency at work, Rice Kernel and I whipped these up in a jiffy. Sweet and satisfying, I think all that was missing was perhaps a few pieces of crispy bacon throw in the batter or a side of ham or sausage for the meat lovers in our house.
1 1/4 cups all-purpose flour or flour of your choice (I used half spelt, half white whole wheat with a touch more liquid)
2 tablespoons granulated sugar or agave
Slightly less than 1 tbsp baking powder (yes, these are fluffy)
1/2 teaspoon salt
2 large eggs
1 cup buttermilk (low-fat is fine) or milk
1/2 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted, or neutral oil
1-2 cups sliced strawberries
Pure maple syrup, for serving
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the eggs, buttermilk and vanilla. Preheat a nonstick griddle over medium heat.
- Whisk the wet ingredients into the dry. Stir in the melted butter or oil. The batter should be thick and smooth. Fold in the strawberries (or top them on the pancakes once they are in the griddle.)
- Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.