like love to make pancakes and I’m always concocting some fun new twist on the traditional recipe, I figured I might as well share my kitchen adventures with you. So I’m going to *try* to make this a regular thing (or at least semi-regular?) so you can enjoy pancakes on the weekend too!
This week, I was conned into making pancakes for my book club. Ok, not really conned, but Courtney suggested a “breakfast for dinner” theme for this month’s book club, so of course I was going to make pancakes!
I decided to capitalize on the Florida’s winter fruits- it’s orange and strawberry season! Man, I’m pumped about eating lots of strawberries over the next few months! Oh, and stopping for a strawberry milkshake after a long bike ride!
You won’t believe how awesome orange is in a pancake recipe. They’re super fragrant and light and fluffy! Don’t knock it til you try it!
Without further ado, Strawberry Orange Walnut pancakes with a fresh strawberry syrup.
Strawberry Orange Walnut Pancakes
1 1/2 cups all purpose flour
1/2 cup whole wheat flour (you could just use 2 cups all purpose flour and omit the whole wheat flour if you’d like)
2 tsp baking powder
1 tsp backing soda
1/2 tsp salt
1/4 cup chopped walnuts + more for garnish
1 small container of Orange Vanilla Chobani
1/2 tsp vanilla
2 TBS butter
1 cup OJ
1/2 cup milk (more if you need wetter batter)
1 TBS honey
1 cup chopped strawberries
1 quart fresh strawberries
1/4 cup sugar (plus more to taste)
Juice from 1/2 an orange
pinch of orange zest
Combine the wet ingredients in one bowl. Combine the dry ingredients in another. Add the wet to the dry, making sure not to over-stir, and then fold in the strawberries. Pour about 1/4-1/3 cup onto the griddle and let cook until bubbling starts to subside. Flip, cook for a few more minutes and voila!
For the syrup, just add your strawberries, sugar, juice, and zest to a medium saucepan and heat on low until the strawberries start to become a liquid. Allow to boil down and thicken up!