pink: overnight strawberry pancakes
A big day in February is coming next week, isn’t it?
As a sweet & smart, and occasionally silly (that’s what my auntie says) single young lady, I need something comforting. And whenever I think of comfort food, nothing can beat pancakes.
A stack of pancakes. Then I’m in heaven.
Let me celebrate the Valentine with my pinky and healthy pancakes!
overnight strawberry pancakes
The original overnight batter recipe came from here. For the theme of Valentine, I made some twists. The light pink color came from the strawberry kefir (cultured milk which is thinner than yogurt) and fresh strawberries, and I added cornmeal for some texture.
1 cup strawberry kefir or yogurt (actually, any flavor works)
1/2 cup whole wheat flour
1/4 cup cornmeal
1 egg, beaten
1 tbsp butter, melted
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 cup finely chopped then slightly mashed strawberries or whatever berries you like
Mix kefir or yogurt, whole wheat flour, and cornmeal together. Cover and let it sit in the refrigerator overnight.
Next morning, preheat the oven to 200F.
Stir egg, butter, baking powder, baking soda, and salt into the prepared batter. Gently fold in the strawberries until just combined. If the batter seems too thin for you, simply add some flour by tbsp.
Coat a nonstick pan and heat over medium low heat. Drop the batter by 1/4 cup or so. When the surface start to bubble (this may take 3-4 minutes), flip and cook for another 1-2 minutes. Every time before you add batter to the pan, don’t forget to coat it with cooking spray.
(I confess that one of the pancakes turned out to be extremely soft because of the strawberry chunks sinking to the bottom. I should have stirred the batter every time before spooning it to the pan.)
Keep warm in the preheated oven. Serve with honey and/or some more strawberries.