It's March! That means... it's maple syrup season! We wait all year long for our annual visit to adorable Burton, Ohio to get our fill of the sweetest, freshest maple syrup on the planet. Seriously it's like heaven in a jar (or a fancy plastic bottle in this case.) And it's made right here in Ohio! Our favorite spot to indulge is the Burton-Middlefield Rotary Club's Pancake Breakfast at Berkshire High School which runs every Sunday in March. It's a family tradition of ours that dates all the way back to when my husband was growing up here. It's nothing fancy, but that's what makes it so authentic and wonderful.
Since our customers are all receiving very ripe strawberries today, I couldn't help but combine the two and share with you my recipe for strawberry pancakes.
1 cup whole wheat pastry flour or coconut flour
1/4 cup sugar or 1/2 cup honey
1 tsp. baking powder
1/2 tsp. salt
1 1/4 cup milk
2 Tbsp. melted butter
1 large egg
2 cups strawberries, sliced
Whisk together flour, sugar (or skip if using honey), baking powder and salt. In a separate bowl whisk milk, egg and butter (plus honey if you skipped sugar). Combine wet and dry ingredients and stir well. Then gently stir in most of the strawberries. Spray large skillet with oil or use melted butter. Pour batter onto hot skillet using a ladle. Once bubbles rise, flip each pancake. Finish cooking and remove from skillet. Top with strawberry slices and drizzle with pure maple syrup.
If you'd like to learn more about how maple syrup is made, check out this post I wrote a few years ago on my blog.