Another week has come and gone and it’s Sunday again. I had big plans for this Sunday, but I woke up to a gray room and a forecast of a drizzle all day. So, today I’ve been watching a lot of Scrubs (I know, I know, it’s an old show – but I just discovered how funny it is! And so many seasons on Netflix…) Despite today’s setback, it’s finally getting nicer outside here in the upper Midwest. I even saw an actual flower blooming outside yesterday!
A side-note in defense of Midwestern winters: I know a lot of people from warmer locales think we are crazy to live in such terrifyingly (sometimes) cold weather, but I feel like the cold and dead-ness of winter helps me really appreciate when things come alive again. The fact that we’ve only got around 4 months of beautiful weather means that people truly appreciate and take advantage of it. And winter can be so beautiful as well, just a different kind of beauty. Some of my favorite memories are walking at night and watching as lazy, plump snowflakes fall unhurried to the earth under golden lamplight. So quite and peaceful :).
Anyway, back to musings on Sundays. I have really wonderful childhood memories of waking up on lazy Sundays to pancakes, eggs, bacon, french toast…mmmm. Maybe this is why breakfast is still my favorite meal? It feels like home. I’m pretty far from home here in Ann Arbor, but I decided to try and recreate that feeling anyway with a special breakfast.
I had some strawberries in the fridge that were about to go bad, so that was the first ingredient that came to mind. And I really, really love buttermilk pancakes – there’s something so wonderful about that tang, right? I’ve also been trying to work out/eat healthily, so I decided to use whole wheat flour along with a little ground flax seed – creates a delicious, nutty flavor!
Don’t they look amazing? They taste just as good! These pancakes aren’t very sweet on their own, but the strawberries and some maple syrup on top add the perfect amount of sweetness. Here’s the recipe!
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons ground flax seed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk (or use 1 cup buttermilk + 1 tablespoon white vinegar)
1 teaspoon vegetable oil
1 large egg
3/4 cup chopped strawberries
- Combine flours, flax seed, sugar, baking powder, baking soda, and salt in a large bowl.
- Beat the egg in a medium bowl and then add buttermilk and vegetable oil.
- Add the wet ingredients to the dry ingredients. Mix until just combined – you want some lumps!
- Gently stir in chopped strawberries.
- Let sit for 5 minutes.
- Meanwhile, heat a large skillet with a pat of butter over medium heat.
- Spoon about 1/4 cup of batter onto skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.