I can’t believe spring has arrived so early. We are getting ready to harvest everything from our winter garden, because the temperatures are just too consistently warm. I am not ready for spring, but I am excited about berry season. I can’t wait to eat sweet local strawberries, bake with them, and stock our freezer. If you haven’t guessed, my family loves strawberries, and especially strawberries for breakfast 😉 I came up with this recipe a couple of years ago and make it consistently every spring. I found some pricey, but delicious organic California strawberries recently and just had to make them. They are deliciously simple and packed with strawberries, with a delicious orange honey drizzled all over them. They are the perfect welcome to spring and farewell to winter. Happy March everyone!
1/2 cup freshly squeezed orange juice (about 2 oranges)
zest of 1 orange
The night before, chop the strawberries and mix with 2 tsp. sugar, and place in the fridge. This will bring out the juices in the strawberries. For this recipe, I have reduced the sugar in the pancake mix to compensate for the sugar in the strawberries. If you aren’t able to do this the night before, let them sit for at least one hour in the refrigerator.
Note: Make the syrup first (see below for syrup instructions).
Sift the flour, baking powder, and baking soda together. Add the salt and sugar, and mix well with a whisk. In a separate bowl, slightly beat the milk, vanilla, egg, and oil together with a whisk. Add the flour to the wet ingredients and mix together until just combined. Do not over mix. The mix will seem thick until the next step. Using a rubber spatula, gently fold the strawberries and juice in. Let sit for at least 5 minutes and then cook on your favorite pan or griddle. Add the pancake batter with a ladle or something similar. Once the pancakes have bubbles, flip them over, and let cook until the bottom is just golden brown. After cooking, top with the orange honey syrup. Enjoy!
Make the syrup before you make the pancakes. Squeeze the orange juice and strain. In a pan over medium heat, stir the orange juice and honey until the honey is dissolved. Stir in the zest and let simmer for about 10 minutes (before using, strain the zest out of the syrup if desired). You can use immediately or store in the fridge for several days. Warm before using for best results.
#1 Make the syrup a day or 2 ahead and then warm before using.
#2 Make the dry mix for the pancakes ahead of time. I always make my dry mixes ahead when entertaining.
#3 Freeze the pancakes for longer storage. Defrost and warm through. They make great homemade frozen breakfast food.