I had been in a bit of a breakfast rut when strawberry season came into full swing in the mid-Atlantic region. Due to the mild winter (I’m guessing), the berries were ready to pick around the middle of May and, boy….were they ready!
My oldest daughter and I gathered our supplies in preparation for a morning of serious strawberry picking and canning. When I first started writing “Fiercely Fresh”, I posted about this process and what has become an annual tradition dating back to my childhood. Preferring the taste of cooked jam over the freezer method, a long afternoon is set aside for hulling, stirring, and ladling hot preserves into freshly scrubbed Mason jars.
We set about picking berries on a humid, overcast day. The berries were plentiful and in little less than an hour, we picked over 50 pounds before heading back home. 36 jars of jam were made and I froze two cookie sheets of berries for future enjoyment. Of course, this happened…Back to breakfast…
Slow roasting strawberries gives them an indescribably rich flavor. It takes a little time, but it’s a put-it-in-the-oven-and-forget-about-it sort of effort. Plan to make them the day before you want to eat them with pancakes. Use the leftover roasted strawberries (if you have any!) on top of homemade vanilla ice cream.
This pancake recipe is the best combination I’ve tasted of a nutty, grain-based pancake while still being extremely light and fluffy.
oatmeal pancakes with roasted strawberries
for the roasted strawberries:
2 pints (about 4 cups) strawberries, cleaned and hulled
4 Tbsp raw sugar
2 Tbsp balsamic vinegar
Preheat oven to 250 degrees. Toss all ingredients together in a large bowl. Transfer to a rimmed cookie sheet lined with parchment paper. Place in oven and roast for 4 hours. Stir gently and occasionally to prevent from burning during the roasting process. Remove from oven and allow to cool. Store in refrigerator.
1 cup oats (do not use steel cut)
1/4 cup all-purpose flour
1 Tbsp sucanate
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/8 tsp salt
1 cup nonfat buttermilk (use purchased buttermilk. Don’t use homemade. I’ve tried-it doesn’t work!)
2 Tbsp butter, melted
1 large egg
Pulse oats a food processor a few times until slightly ground.
Combine first 8 ingredients in a medium bowl, stirring with a whisk to incorporate dry ingredients.
Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring until just moist. This batter is thicker than most other pancake recipes.
Heat a griddle over medium heat. If using a cast iron griddle, you will need to melt butter to prevent your pancakes from sticking. Make certain your griddle is sizzling hot before adding batter. Spoon a scant 1/4 cup of batter for each pancake onto the griddle. Turn pancakes over when tops are covered with bubbles. Cook until bottoms are lightly browned. Top each serving with roasted strawberries and, if desired, lemon maple yogurt.
lemon maple yogurt: Combine 1/2 cup plain nonfat Greek yogurt with 1 Tbsp of lemon juice and 2 Tbsp pure maple syrup.