In light of recent sunrise, housebreaking, puppy routines, I have made a few observations:
- The opportunity to return to bed after early a.m. puppy routines, is a rare moment to be seized!
- A nap, followed by a great cup of coffee, is the universe’s gift of revival.
- A nap, followed by a great cup of coffee and pancakes…too good to be true!
… but maybe one of these days very soon, my morning will flow seamlessly from a nap, to a strong coffee, to these pancakes. One of these days indeed!
Strawberry & Pecan Buckwheat Pancakes
Makes 6-7, 4-inch pancakes
Butter for coating the pan
3/4 cups buckwheat flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon golden, roasted flax seeds
2 Tablespoons olive oil
1 large, organic egg
1 cup Organic Valley French Vanilla Half & Half (I like the taste of this better in my pancakes than I did in my coffee, but you can use regular milk or buttermilk instead)
1/4 cup toasted pecans, chopped
1 cup fresh strawberries, sliced
Whisk together the flour, salt, baking soda and flax in a large bowl.
Pour the olive oil over the dry ingredients, and stir to combine.
Add the egg and the half & half. Stir only until everything is combined. Do not overmix. A few lumps are fine.
Fold in the pecans and then the strawberries.
Heat a well-seasoned griddle or cast iron skillet on medium heat.
Put a small amount (a half teaspoon) of butter on the pan or griddle and spread it around to coat.
Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake.
When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.
Serve with organic or Irish butter and pure maple syrup.