These from-scratch pancakes have a hint of sweetness. The strawberry sauce adds just enough fruity flavor. Use a cookie cutter to cut the pancakes into heart shapes for a little extra cuteness.
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup milk
2 tablespoons honey
1 teaspoon pure vanilla extract
Confectioners sugar (optional, for topping)
For Strawberry Sauce
16 oz strawberries
2 tablespoons maple syrup
1 teaspoon lemon juice
Preheat skillet or griddle.
In medium mixing bowl, whisk together dry ingredients.
In another bowl, whisk eggs, buttermilk, milk, honey and vanilla.
Stir wet ingredients into dry, mixing only enough to combine ingredients.
Batter will be slightly lumpy, let batter rest for 5 minutes.
Ladle batter into griddle or skillet.
Flip when pancake bubbles on top and bottom is golden brown.
Drizzle strawberry sauce on plate, top with pancakes and confectioners sugar.
To Make Strawberry Sauce
Purée strawberries; mix in lemon juice and syrup. Warm in small saucepan.