June 20, 2019
Soft pancakes with a subtle taste of chamomile topped with sweet, juicy honey strawberries
Get ready for summer in pancake form: Chamomile Pancakes with Honey Glazed Strawberries.
With the first day of summer being tomorrow (it’s practically barbecue season!), I thought I’d share the recipe for the perfect breakfast for the summer months – especially weekends. Pancakes are an American breakfast staple, and I love putting spins on them to create the ultimate solution to the most important meal of the day. Serve these at breakfast, brunch, or even dinner (who doesn’t love breakfast for dinner?)!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Chamomile Pancakes with Honey Glazed Strawberries.
- 3/4 cup of milk, heated
- 2 tablespoons white balsamic vinegar
- 3 chamomile tea bags
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 tablespoons white, granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups fresh strawberries, chopped
- 1 tablespoon honey
- Add the chamomile bags to the milk. To make buttermilk, also add the vinegar to the milk, and allow to sit for 5 minutes. In a large bowl, whisk together the egg, melted butter, and vanilla. Add in the flour, sugar, baking powder, baking soda, and salt, and whisk until just combined. Fold in 1/2 cup of the strawberries.
- Heat a teaspoon of avocado or coconut oil in a large skillet over medium-low heat. Add in about 1/2 cup of the batter per pancakes, and drop in a few more chopped strawberries on the top. Flip pancakes once the edges form bubbles, about 1 minute. Cook pancakes for about 1-2 minutes on each side until golden brown. While the pancakes are cooking, make the honey glazed strawberries. Add the remaining chopped strawberries to a small saucepan over low heat. Drizzle in the honey. Sautée the strawberries until slightly soft and glossy. Remove the pancakes from heat, and serve with the honey glazed strawberries and maple syrup. Enjoy!
