Strawberry Season: How sweet it is! One of my favorite ways to eat berries is to make a quick and easy warm syrup to pour over pancakes, waffles or french toast. Simply throw some berries in a pot with a little water and sugar, bring to a boil and let simmer for 10 minutes until a thick homemade fruit syrup forms. In the Winter I will do this with frozen berries (French Toast with Warm Berry Compote) but in the Summer it is the perfect way to take advantage of those delicious local berries.
Hodgson Mill makes a fabulous Buckwheat Pancake Mix but you could of course make any sort of pancake batter your heart desires. I love buckwheat pancakes because they are loaded in fiber and nutrients. Truth be told: I was raised on buckwheat pancakes and I’ll be the first to admit – I didn’t always love them. (Why couldn’t we have the light and fluffy sugar bombs that all of my friends got to eat? And how come we don’t put chocolate chips in them like my BFF’s Dad did every Sunday?)
Fast forward to today and I am thrilled to say that I am hooked on buckwheat and will always be grateful my mom made them for us growing up. With any luck, one day my son will thank me as well. :)
Your fork is waiting.
- 2 c strawberries sliced
- 1 tbs sugar
- 1 1/3 c buckwheat pancake mix such as Hodgson Mill
- 1 banana smashed
- 1 egg
- 1 tbs canola oil
- 1 tsp cinnamon
In a small sauce pan, bring strawberries, sugar and 1/3 c water to a boil and reduce to simmer.
Let simmer for 10 minutes or until thick syrup forms.
Meanwhile, place buckwheat pancake mix in a bowl with smashed banana, egg, oil and cinnamon; mix well.
Pre-heat griddle or frying pan to medium and spray with non-stick spray.
Pour batter into pan and cook 2-3 minutes per side or until bubbles form.
Serve pancakes with strawberry syrup.
Excellent source of Vitamin C, good source of Iron.