To my readers from the Northern Hemisphere, I hope you’re having a wonderful start to the summer! I’m on the West Coast and after several sunny days at the beginning of June, the clouds have come back in full force and it feels like winter again with heavy rain. I was so excited to photograph the supermoon yesterday, but the clouds were so thick that I missed out on it. So we’re still waiting for our kickoff to summer.
When I was still in school, I used to spend my summers scoping the neighborhoods for new places to eat and hang out, going to movies on the weekends, and traveling completely for leisure. Now my summers are replete with responsibilities at work. When I travel, it is usually to attend a health-related conference, and I tack on a few extra days to explore the city if I’ve not been there before. I have little time to pursue my hobbies; which includes writing new blog posts! Sometimes I feel like I’ve fallen off the grid!
I am reminded by Google calendar that Canada Day is fast approaching. In the spirit of July1st, I wanted to share a recipe using maple syrup or something maple flavored. Please excuse the lack of creativity here, but I am sharing my recipe for strawberry buttermilk pancakes with maple syrup. I found a way to make them light and fluffy, and with fresh strawberries in the batter, it’s a great way to start any rainy day!
I will try to share a more creative maple recipe in the week to come if my schedule permits. I can’t promise to be on time for Canada Day, but please stay tuned! I promise my next recipe won`t disappoint on the creativity scale!
2 cups all-purpose flour
3 tbsp granulated sugar
½ tsp salt
1 tsp baking powder
½ tsp baking soda
2 cups buttermilk
2 large eggs
4 tbsp unsalted butter, at room temperature
1 cup sliced strawberries
Preheat oven to 200oF. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. In another bowl, whisk together the buttermilk, eggs and butter.
Make a well in the centre of the dry ingredients and add the egg mixture. Stir with a spatula until just combined. Do not overmix or the pancakes will be tough and chewy!
Heat a large nonstick pan or griddle over medium heat. Add a few drops of oil and butter. Once the butter melts, wipe the pan briefly with a paper towel. Ladle about ¼ cup batter onto the griddle for each pancake, and then place a small handful of sliced strawberries on top of the pancakes.
Cook until bubbles begin to burst on the pancake surface (approx 3 minutes). Flip and cook until the second side is nice and golden brown (approx 2 minutes). Repeat with the remaining batter and put the finished pancakes on a sheet tray to keep warm in the preheated oven as you finish.