These are my favorite “go to” pancakes. My Uncle Bill first introduced them to me and the only change I’ve made is the addition of lemon zest to the batter. As a bonus, these pancakes are gluten free if you use the quinoa flour. But don’t let that scare you. I don’t make them because they are gluten free. I make them because they are super delicious!
- 2/3 cup quinoa flour (all-purpose works too)
- 2/3 cup cornmeal
- 2/3 cup old-fashioned oats
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- zest of one lemon
- 2 eggs
- 1/3 cup canola oil plus a little for the griddle
- 2 cups buttermilk
- 1 pint of strawberries
- 1/4 cup sugar
- juice of half a lemon
Makes twelve 5-inch pancakes. 3 pancakes are usually plenty for an adult. They are surprisingly filling.
Preheat your grill to about 300 degrees F.
Take the stems off your strawberries and cut them into bite size pieces. Combine strawberries with 1/4 cup sugar and the juice of half a lemon (about 1 tablespoon). When you first mix this up the sugar will be grainy. The longer the berries sit, the more syrupy they will become. By pancake time, they will be all glossy and gorgeous!
Put the dry ingredients (aka flour, cornmeal, oats, sugar, salt, baking soda, baking powder and lemon zest) in a large bowl.
I have this extra big griddle that fits 5-6 pancakes. Personally, I think it’s torture to wait for your pancakes while everyone else is eating and this allows me to serve a lot of hot cakes all at once.
I add a little extra canola oil to the griddle because I can. 1/4 cup of batter makes a 5-6 inch pancake. Want bigger? You know what to do.
After about 1 minute, they will start to get a little dry around the edges and bubbles will start to burst in the center. That’s when it’s time to flip. I remember waiting for those bubbles so anxiously when I ws a girl. I couldn’t wait to have my pancake!
Serve them immediately topped with the strawberries now coated in their own delicious syrup. You can, of course, add butter and maple syrup to them as well. I also recommend bacon. The salty goes so well with the sweet and, frankly, everything is better with bacon.
NOTE: If you have extra batter, grill extra pancakes, bring them to room temperature and then wrap them well. Store in the fridge for up to two days. I reheat mine by popping them in the toaster. Almost as good as new.