I know it's no longer strawberry season; however, yesterday my dad came home from the store with a big box of strawberries.
These pancakes are light and fluffy. Juicy strawberries are packed into every bite, and the hint of vanilla makes them taste like dessert! Despite their dessert-like appearance, these aren't overwhelmingly sweet (making them the perfect thing to pour maple syrup on!). Before flipping, I generously sprinkled each pancake with wheat germ. Not only does this up the health factor, but it adds a delicious crunch to each bite.
Yields 4-6 servings
1 1/2 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
1 cup milk
1 tsp vanilla extract
1 tablespoon honey
2 tablespoons butter, melted
2 cups sliced strawberries
1 cup wheat germ (for sprinkling)
In a large mixing bowl, whisk together the flour, baking powder, and salt. Make a well in the flour with a spatula and pour in the egg, milk, vanilla, honey, and butter. Mix until just combined. Fold in the strawberries.
Pour 1/4 cup of batter onto a heated griddle, sprinkle one side generously with wheat germ, and cook each side until lightly browned. Serve hot with maple syrup and butter.