Pancakes are a family favorite at our house, so much so that our son has declared every Sunday to be Pancake Day. To keep it interesting, I usually try to make a new pancake every week. It has been lot of fun to have this tradition and still keep it fresh. When we take family vacations to 30a or Seabrook, it’s fun to try to incorporate local flavors into our pancakes. One of our favorites that we picked up while visiting Florida in the spring is strawberry pancakes. They have the most delicious aroma that you can only get from fresh strawberries. This time of year, strawberries are making their way back into the markets and may even be starting to pop up in your strawberry patch at home, so good fresh strawberries should be easy to find. And make sure to save some for the topping as well. These will definitely be a family favorite!
- 1 cup flour
- 2 tablespoons of sugar
- 3 teaspoons baking powder
- ½ teaspoon of salt
- 1 beaten egg
- ½ cup milk
- 6-8 strawberries hulled
- 2 tablespoons of olive oil
- vanilla extract
In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.
In another medium mixing bowl combine the beaten egg, vanilla extract and olive oil. In a blender blend half of the strawberries and milk and add to the egg mixture. Add egg mixture all at once to the dry mixture. Stir just till moistened. Dice the remaining half of the fresh strawberries and fold into the batter (batter should be lumpy).
For standard-size pancakes, pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 6 to 8 standard-size pancakes (6 servings).
- Greek yogurt
- fromage blanc
- maple syrup
Chris and Tricia Castro are sharing our favorite, quintessential breakfast staple: pancakes. Whether you’re looking for the perfect pancake to work into your family’s weekend ritual or a classic staple to break-in the chef appointed kitchen on your Anthology vacation, a Castro family recipe will never disappoint.
One of our family’s favorite ways to to spend a weekend morning is lingering around the table over a tall stack of steaming pancakes, listening to music, telling stories, laughing and planning our day. In fact, our son recently declared every Sunday in our house to be “pancake Sunday” and it has since become a treasured family ritual that we keep wherever we are. Our pancake Sundays happen whether we are at home, have guests staying with us or are on vacation. The more the merrier when it relates to friends and pancakes, we always say. We love spending time together around the table enjoying our food, but one of our favorite parts of our weekly tradition has become the preparation. We meet in the kitchen, still clad in pajamas, and throw out new ideas for the morning’s menu, always with our favorite playlist on in the background. Though we rarely depart from our favorite tried-and-true pancake recipe, we love to experiment with different toppings to fit the mood of the morning or the place we’re at. Each member of our family has a favorite and has had a hand in creating these beloved memories and recipes. We are so excited to be able share some of our favorites with you. Enjoy!
But first, here’s our tried and true Pancake Sunday playlist:
Our Pancake Sunday Playlist
Our Favorite Pancake Toppings:
Greek yogurt, honey & a dash of smoked salt – Top each pancake with a scoop of greek yogurt, a generous drizzle of honey and a sprinkle of smoked salt (our favorite is Maldon flaked smoked sea salt).
Sauteed bananas & chocolate chips: Slice 3 medium bananas into rounds and sautee over medium heat in 2 Tbs. butter until bananas soften and begin to brown just slightly. Immediately spoon onto prepared pancakes and top with a few chocolate chips.
Some Other Family Favorites
- Jam & fresh berries
- Buttered & toasted pecans with pure maple syrup and a sprinkle of cinnamon
OUR TRIED AND TRUE PANCAKE RECIPE
- 2 cups flour
- 8 teaspoons baking powder
- 4 tablespoons of sugar
- 1 teaspoon of salt
- 1 teaspoon baking soda
- 2 cups of buttermilk
- 1 vanilla extract
- 2 beaten eggs
- 4 tablespoons oil
- With your Pancake Sunday playlist playing in the background, stir together the flour, baking powder, sugar, salt and baking soda in a medium mixing bowl. Make a well in the center of the dry mixture; set aside.
- In another medium mixing bowl combine the eggs, buttermilk, vanilla extract, and oil. Add the egg mixture all at once to the dry mixture. Stir just till moistened (be sure to leave some lumps).
- For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, flip when pancakes have a bubbly surface and edges are slightly dry.
- Repeat with remaining batter. Top with your choice of toppings and enjoy the morning.