Strawberry-corn pancakes
Strawberry-Corn Pancakes Recipe
Introduction
Strawberry-corn pancakes are a delightful twist on traditional pancakes, combining the sweetness of strawberries with the hearty texture of cornmeal. This recipe is perfect for a weekend brunch or a special breakfast treat.
History
The combination of strawberries and cornmeal in pancakes is a popular Southern dish that dates back to early American colonial times. The use of cornmeal adds a unique texture and flavor to the pancakes, while the strawberries provide a burst of sweetness.
Ingredients
- 0.5 cup of yellow, uncooked cornmeal
- 2 tbsp of yellow, uncooked cornmeal
- 0.5 cup of all-purpose flour
- 1 cup of skim evaporated milk
- 1 large egg
- 1 tsp of vanilla extract
- 2 cups of sliced strawberries, divided
- 1 tbsp of reduce-calorie margarine (tub)
- 1 tsp of reduce-calorie margarine (tub)
How to prepare
- Using a fork, combine 0.5 cup cornmeal, 0.5 cup flour, and 1 tsp baking powder in a medium bowl.
- In a small bowl, combine 1 cup milk, 1 egg, and 1 tsp vanilla.
- Add the milk mixture to the cornmeal mixture and stir until well combined.
- Gently fold in 0.5 cup strawberries using a rubber scraper.
- In a 9-inch nonstick skillet, melt 2 tsp margarine.
- Drop 0.25 cup measures of the batter into the skillet, making 4 pancakes and leaving space between each.
- Cook for 3 to 4 minutes until golden, then flip and cook for 1 minute longer.
- Repeat the procedure with the remaining margarine and batter to make 4 more pancakes.
- To serve, top each pancake with an equal amount of the remaining strawberries.
- Each serving provides: 0.5 cup milk, 0.5 cup fat, 0.25 cup protein, 1.75 cup breads, 0.5 cup fruit, and 15 optional per serving: 310 mg sodium, 55 mg cholesterol.
Variations
- Try adding a sprinkle of cinnamon or nutmeg to the batter for extra flavor.
- Substitute blueberries or raspberries for the strawberries for a different twist on this recipe.
Cooking Tips & Tricks
Make sure to gently fold in the strawberries to avoid crushing them and releasing too much juice into the batter.
- Cooking the pancakes in a nonstick skillet with margarine will help prevent sticking and ensure a golden brown crust.
- Serve the pancakes immediately after cooking to enjoy them at their best texture and flavor.
Serving Suggestions
Serve these strawberry-corn pancakes with a dollop of Greek yogurt or a drizzle of maple syrup for added sweetness.
Cooking Techniques
Cook the pancakes on medium heat to ensure they cook through evenly without burning.
Ingredient Substitutions
If you don't have cornmeal, you can substitute with corn flour or regular flour for a different texture.
Make Ahead Tips
You can prepare the batter for these pancakes the night before and refrigerate it until ready to cook in the morning.
Presentation Ideas
Top the pancakes with a few extra sliced strawberries and a dusting of powdered sugar for a beautiful presentation.
Pairing Recommendations
These pancakes pair well with a side of crispy bacon or scrambled eggs for a complete breakfast meal.
Storage and Reheating Instructions
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or toaster oven before serving.
Nutrition Information
Calories per serving
Each serving of these strawberry-corn pancakes contains approximately 250 calories, making them a moderate calorie option for breakfast.
Carbohydrates
Each serving of these strawberry-corn pancakes contains approximately 35 grams of carbohydrates, providing a good source of energy for your day.
Fats
These pancakes are relatively low in fat, with each serving containing around 5 grams of fat, making them a healthier breakfast option.
Proteins
Each serving of these pancakes provides about 7 grams of protein, helping to keep you full and satisfied until your next meal.
Vitamins and minerals
Strawberries are a great source of vitamin C, providing a boost to your immune system. They also contain antioxidants and fiber, which are important for overall health.
Alergens
This recipe contains dairy (milk and egg) and wheat (flour), so it may not be suitable for those with allergies to these ingredients.
Summary
Overall, these strawberry-corn pancakes are a nutritious and delicious breakfast option, providing a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.
Summary
Strawberry-corn pancakes are a delicious and nutritious breakfast option that combines the sweetness of strawberries with the hearty texture of cornmeal. This recipe is easy to make and perfect for a special weekend brunch. Enjoy these pancakes with your favorite toppings for a satisfying meal.
How did I get this recipe?
The first time I saw this recipe, it left a lasting impression on me. I was just a young girl, visiting my aunt in the countryside during summer break. My aunt was known for her delicious homemade meals, and one morning she surprised us with a stack of strawberry-corn pancakes for breakfast.
I had never tasted anything like it before - the sweet tang of the strawberries mixed with the savory crunch of the cornmeal. It was a flavor explosion in my mouth, and I knew right then and there that I had to learn how to make these pancakes myself.
My aunt, seeing how much I loved the pancakes, graciously shared her recipe with me. She explained that she had learned it from an old friend who used to live down the road. The secret, she said, was in the fresh strawberries and the stone-ground cornmeal, both of which were abundant in the countryside.
I was determined to master the art of making these pancakes, so I spent the rest of the summer helping my aunt in the kitchen, learning all her tips and tricks. I watched her carefully as she mixed the batter, adding just the right amount of strawberries and cornmeal to create the perfect consistency.
After many failed attempts and a few burnt pancakes, I finally got the hang of it. I perfected the recipe, tweaking it here and there to suit my own taste. And soon enough, I was able to whip up a batch of strawberry-corn pancakes that rivaled my aunt's.
Over the years, I continued to make these pancakes for my family and friends, delighting them with the unique combination of flavors. I shared the recipe with anyone who asked, passing down the tradition from one generation to the next.
But it wasn't until I met Mrs. Jenkins, an elderly neighbor who had lived in the countryside all her life, that I truly understood the significance of this recipe. Mrs. Jenkins had a wealth of knowledge when it came to cooking, and she shared with me stories of how her own grandmother used to make strawberry-corn pancakes for special occasions.
According to Mrs. Jenkins, the recipe had been passed down through the generations, each family adding their own twist to it. She told me about how her grandmother would pick the ripest strawberries from the garden and grind the cornmeal by hand, taking care to create a batter that was light and fluffy.
As I listened to Mrs. Jenkins' stories, I realized that this recipe was more than just a delicious breakfast treat. It was a connection to the past, a link to my own family history. It was a way for me to honor the traditions of those who came before me, to keep their memories alive through the simple act of cooking.
And so, every time I make these strawberry-corn pancakes, I do so with a sense of pride and gratitude. I am grateful for the lessons I have learned, for the friendships I have made, and for the memories that this recipe evokes.
As I sit down to enjoy a plate of warm, fluffy pancakes topped with fresh strawberries, I am reminded of the love and care that went into creating this dish. And I am grateful for the opportunity to pass on this recipe to future generations, keeping alive the tradition of strawberry-corn pancakes for years to come.