Buttermilk Pancakes with Strawberry Topping

Make your ordinary Valentine’s Day breakfast extraordinary by serving heart-shaped buttermilk pancakes with homemade strawberry topping. Tasty and beautiful!

Buttermilk Pancakes

• 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.

Strawberry Topping

• 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, smooshing strawberries as the warm up.  Stir until sugar is dissolved.  Add lemon juice and cornstarch/water mix.  Stir until thickened.  Remove from heat.  Serve warm.

Don’t forget to visit Kitchen Tip Tuesday, Tasty Tuesday, and Tempt My Tummy Tuesday.  Also, The Happy Housewife is hosting a Hot Breakfast Challenge.