I have an abundance of strawberries, thanks to my grandma, and on a lazy Sunday morning I decided to use some to make a warm strawberry compote to accompany buttermilk pancakes.
True to form, I used very little sugar in this. Very ripe strawberries are so sweet that too much sugar would’ve overpowered their flavor. Instead, I added lemon zest, a pinch of sugar, and a little tapioca flour to thicken the syrup. And it was tasty and pretty. Fresh, flavorful, and pretty, this was the perfect accompaniment to my favorite buttermilk pancakes.
What’s your favorite thing to make for Sunday brunch?
2 cups strawberries (fresh or frozen), chopped roughly
1 Tbl sugar
1 tsp lemon zest
1 tsp tapioca flour
In a small saucepan, add all of the ingredients, and heat over medium-low. Smash the strawberries with the back of a fork to break them up a bit, and let the sauce cook for 15 minutes, stirring every few minutes. Let cool for a few minutes, and it’ll thicken more. Drizzle over warm pancakes.
Whole Wheat Buttermilk Pancakes
1 C whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1 1/2 Tbl. unprocessed sugar
1 1/4 cup buttermilk* (see note)
Butter or earth balance
*If you don’t have buttermilk on hand, which I rarely do, try the following. It works perfectly. Place a tablespoon of white vinegar or lemon juice in a liquid measuring cup.
Add enough milk to bring the liquid up to the one-cup line. Let stand for five minutes. And voila! You just made buttermilk.
Heat a pan or cast iron-skillet on the stovetop, medium-high. Meanwhile, whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the egg, buttermilk, and 2 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps. Don’t overmix.
Add some butter to the pan. Pour the batter in pools 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat!