Buttermilk Pancakes With Strawberry Maple SyrupAnother mouthwatering use for your homemade Strawberry Jam....I know. I promised you peanut butter and jam bars today. (Coming tomorrow instead.) I hope you'll forgive me. This morning I felt inspired to make a more obvious use of the strawberry jam by pouring it over piping hot buttermilk pancakes, surrounded by fresh berries. The syrup, one part maple and three parts strawberry, tastes like spring and fall, like Vermont and California, like the old west and back east, like elementary school and graduate school. My husband, a man of very few words, hence the nickname "The Quiet Man," was practically verbose in lauding this syrup. Practically. "This is so much better than anything you could ever get at a restaurant." I wish I could add an exlamation point, but that really isn't his style.
I had to give you this recipe in time to make Sunday breakfast. Or lunch. Or dinner. Or midnight snack. It's really that good. Exclamation point!
Buttermilk Pancakes with Strawberry Maple Syrup for FourEstimated Cost: $3.50Notes: I usually make my pancakes with oil, simply because I'm too lazy to melt butter and I'd rather slather it on top of my pancakes where I get the full benefit of its flavor. 3/4 cup strawberry jam1/4 to 1/2 cup maple syrup (Grade B works best here) 1 cup flour (I use half whole wheat)1 tablespoon sugar1 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk1-2 tablespoons canola oil or melted butter1 egg1/2 teaspoon vanillaIn a medium microwaveable bowl, combine strawberry jam and syrup. Heat until just simmering. Keep warm until serving time.In a medium bowl, combine flour, sugar, powder, soda and salt. In a small bowl, whisk together buttemilk, oil, egg and vanilla. Pour into flour mixture and stir GENTLY until just combined. (You'll have some lumps-it's OK.) Grease a no-stick skillet and cook pancakes on medium low for about 90 seconds per side. Serve with lots of butter and syrup.