Light, fluffy and healthy silver dollar pancakes topped with homemade strawberry syrup and slices of banana.
By Rochelle Ramos
Thinking back to childhood there are some foods/dishes that just stand out. Foods like bascetti (that’s spaghetti for those who don’t speak kiddonese), tomato soup with grilled cheese and saltine crackers crumbled on top, and silver dollar pancakes. The first two have made it through my teens and have invaded my diet on occasion into adulthood. The former, not so much.
Pancakes, in any form, just weren’t my thing past the first decade of my life. I’ve never been much for “normal” breakfast foods, but when I had a craving for something along those lines it was usually something along the lines of salty/savory in flavor not sweet (can we have steak and eggs for breakfast instead please?). But when sweet was what was warranted for the wee morning hours, I’d go for crepes or waffles instead of pancakes.
But I don’t cook for just myself any more. I have a family and one third of it is a pancake lover. He would have pancakes every morning if I allowed it. Pancakes smothered in pats of butter and with maple syrup drizzled on top. I guess that’s just the Canuck in my kiddo.
Over the years I’ve found some key things that go into making a healthy pancake that is light and fluffy. One that is topped by fruit instead of maple syrup (sorry maple syrup lovers, it’s just not my thing) with little to no complaints from kiddo (win!!). And it insures that the marido will eat it up too (I’m not the only one that isn’t impressed with sugary tree sap).
- ¾ cup (95g) whole wheat flour
- ¼ (20g) cup dry oatmeal
- 4 teaspoons (30g) raw sugar
- 2 teaspoons (10g) baking powder
- 1 teaspoon (5g) baking soda
- pinch salt
- 1 cup (236ml) milk
- 1 tablespoon (15ml) oil
- 2 egg whites
- 1 cup (166g) strawberries, cleaned and tops removed
- 2 teaspoons (10g) sugar
- 1 lemon, juiced
- In a large bowl, whisk together flour, oats, raw sugar, baking powder, soda, and salt. Pour in milk and oil, stirring well to incorporate. Set aside.
- Pour egg whites into a separate clean bowl. With an electric mixer, whip the whites until they reach stiff peaks. Pour the whipped egg whites into the pancake batter and fold them gently into the pancake batter, careful to not allow the whites to deflate too much.
- Put a pan on the stove over medium high heat and either spray it with cooking spray or add just a little oil and roll it around to coat the bottom. Reduce heat to medium.
- Using a small ladle or a measuring cup with a pour spout, pour in a small amount of batter to make a pancake about 2½-3in (6.35-8.9cm) in diameter. Allow to cook, watching closely.
- When bubbles form and pop, about 2 minutes, they should be ready to flip over. Wait about 2 minutes longer and remove to plate. Repeat with the rest.
- Roughly chop strawberries and put them into a pan. Sprinkle with sugar and lemon juice and allow to sit about 10 minutes to bring the strawberry juice out of the berries.
- Place pan over medium high heat and bring to a slight boil. Reduce to medium low and stir frequently until it becomes thick enough for your liking.
- Server pancakes with strawberry syrup and slices of strawberry and bananas.