Heavenly light, fluffy pancakes with just a hint of nutty corn flavor and crunch, topped with fresh orange-scented strawberries get our vote for one of the most perfect breakfasts here on earth.
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Yield:
12 pancakes
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Cuisine:
American
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Course:
Breakfast
INGREDIENTS
- All Purpose Flour
- Baking powder
- Baking soda
- balsamic vinegar
- buttermilk
- Canola Oil
- containers strawberries
- For the Pancakes
- For the Strawberries
- grated fresh orange zest
- large eggs
- Maple Syrup
- Salt
- sugar
- unsalted butter
- Vanilla Extract
- Yellow cornmeal
DIRECTIONS
- Combine the strawberries, sugar, vinegar, and orange zest in a bowl. Toss well and refrigerate at least 1 hour, tossing occasionally.
- Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a medium bowl. In a separate bowl whisk together the eggs, buttermilk, melted butter, maple syrup, and extract. Whisk the egg mixture into the flour mixture until smooth.
- Preheat the oven to 200°F.
- Spread 2 teaspoons of the oil on the surface of a large nonstick skillet and heat over medium. Pour in three scant 1/4 cupfuls of batter and cook until the top of the pancakes have some bubbles and the bottoms are lightly golden brown, about 1 1/2 to 2 minutes. Flip the pancakes over and cook 1 to 1 1/2 minutes longer until browned. Transfer to a baking sheet and place in the warm oven. Repeat with remaining oil and batter.
- Serve the pancakes topped with the strawberries and their juice.