Make your ordinary Valentine’s Day breakfast extraordinary by serving heart-shaped buttermilk pancakes with homemade strawberry topping. Tasty and beautiful!
- 1 cup white flour
- 1 cup whole wheat flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 Tbsp. sugar
- 4 T. butter
- 2 eggs
- 2 c. buttermilk (I use 2 Tbsp. vinegar and then fill to the 2 cup line with milk)
Combine dry ingredients in a small bowl. Whisk together oil, eggs and buttermilk in larger bowl. Add dry ingredients to wet. Mix together. Fry on griddle. Flip when bubbly.
For Blueberry Pancakes: Add a few fresh or frozen blueberries to batter after pouring into skillet.
For Banana Pancakes: Fold in two mashed bananas to batter.
- 2 cups frozen, sliced strawberries (fresh works, too)
- 1/4 c. sugar
- 1/4 c. water
- 1 t. lemon juice
- 2 t. cornstarch (dissolved in a little water)
Combine strawberries, sugar and water in a small saucepan. Bring to a slow boil, stirring occasionally until sugar is dissolved, mashing the strawberries as they cook. Add lemon juice and cornstarch/water mix. Stir until thickened. Remove from heat. Serve warm.
*** Once I discovered its handiness, I actually prefer to use my Immersion Blender to whip the sauce. Just cook until the sugar is dissolved, whip with the blender, then add lemon juice and cornstarch. Stir until thickened.