We have these at our breakfast table pretty regularly now. There is just enough difference in the flavor that I can once again enjoy the food that I used to eat every day for nearly nine months. My son loves them and could eat them every day. Sometimes I will make a larger batch and then throw some in the freezer. Throughout the week I can pop them in the microwave and feed them to him and he thinks they just came fresh of the griddle. It’s a great big time saver on those busy mornings.
Check out what they are saying about this recipe over at All Recipes:
“I loved this. Being a teacher and now having summer to spend with my 1 yr old I am always trying to find something to get him to eat his breakfast in the morning. We both ate this up right away.”
So good, even babies love them!
Ingredients
1 cup Gold Medal all-purpose flour
2 tablespoons Domino brown sugar
2 teaspoons baking powder
1 teaspoon Morton salt
1 egg
1 cup milk
2 tablespoons vegetable oil
2 tablespoons vanilla extract
1 cup chopped fresh strawberries
Instructions
In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
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Quick Tip: Do not over mix and allow batter to sit and fluff before cooking.
Thanks again to All Recipes for this tasty recipe.
