Very Berry Buttermilk Flapjacks
Very Berry Buttermilk Flapjacks

Very Berry Buttermilk Flapjacks

Category

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
1

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.

2

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.

3

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.

4

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

5

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

Ingredients

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

Directions

1

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.

2

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.

3

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.

4

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

5

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

Very Berry Buttermilk Flapjacks