Name: Very Berry Buttermilk Flapjacks
Ingredients: 1 lb fresh strawberries, a generous 4 cups; ½ cup pure maple syrup; ½ cup all purpose flour; ¾ cup barley flour; 2 tbsp granulated sugar; 1 tbsp flax seed, ground; 2 tsp baking powder; 1 tsp baking soda; ¼ tsp salt; 1 egg; ¼ cup buttermilk; 2 tbsp melted butter; ½ cup frozen or fresh berries such as blueberries and raspberries

CategoryCasseroles

Source: LCBO Food & Drink Spring 2008
Rating: Untried
These are thick fluffy pancakes that satisfy a hearty appetite – quite deliciously. Barley flour and flax seed add texture and nutritional value. Serve these with sausages or ham.

Yields1 Serving

Strawberries

1 lb fresh strawberries, a generous 4 cups

½ cup pure maple syrup

Pancakes

½ cup all purpose flour

¾ cup barley flour

2 tbsp granulated sugar

1 tbsp flax seed, ground

2 tsp baking powder

1 tsp baking soda

¼ tsp salt

1 egg

¼ cup buttermilk

2 tbsp melted butter

½ cup frozen or fresh berries such as blueberries and raspberries

Wash whole strawberries under cold running water. Dry on paper towels or a large clean tea towel. Remove hulls, thickly slide berries and set aside in a medium bowl. Only when ready to serve, pour syrup over strawberries and stir.

Stir flours with sugar, flax seed, baking powder, baking soda and salt; make a well. In a separate bowl, lightly beat egg into buttermilk using a fork. Stir into flour mixture along with melted butter until just combined. Batter is thicker than usual for pancakes.

Preheat large heavy frying pan or griddle over medium heat; coat with nonstick spray or oil lightly as needed. Pour 1/2 cup batter for each pancake onto hot grill; spread with rubber spatula until about 6 inches in diameter. Reduce heat to medium-low. Sprinkle each cake with about 2 tbsp berries; gently press down into pancake with fingers.

Cook for 4 to 5 minutes; turn as underside is golden when a corner is lifted. Cook second side for 4 to 5 minutes.

Serve berry-side up on warm plates, passing strawberries to spoon overtop – and extra butter and syrup for the indulgent.

Ingredients