Strawberry pancakes are one of my favorite items to make when I get a hold of great, fresh strawberries. The flavor of the best strawberries that are just-picked baked into a griddle cake is a true summer pleasure.
I can even make the pancakes with a pre-made mix. However, Aunt Jemima is over 100 years old. Her hot cakes don’t spring up like they used to.
I want my fresh diced strawberries to be surrounded by pancake batter, not have them sticking out the top because the mixture is too thin. What I need is extra leavening to make a pancake that has strawberries inside.
Luckily, with a basic knowledge of baking principles and leavening agents, I can give the old lady a facelift. By adding baking powder and citric acid to the boxed mix, I can get an extra chemical reaction for the biggest, fluffiest strawberry pancakes ever.
Even strawberry pancakes made with a boxed mix can be brought into my No Recipe Lifestyle by customizing it for my liking. Aunt Jemima never looked so good after the facelift we’ve given her.
This same principle can be used for banana pancakes, blueberry pancakes, chocolate chip pancakes, granola pancakes, and many more.
What’s your favorite pancake? Please leave a comment below:
Tags: strawberry pancakes
Leave A Reply (14 comments So Far)
BB
689 days ago
Thanks for the great tip on leavening and pancakes, we like them high and fluffy too. Our favorite pancake is the from-scratch buttermilk kind. I cook them in a couple of tablespoons of hot, extra light olive oil to give them a crispy little ring around the outside edge with a lace pattern on the show side. Yummy!
ChefTodd
686 days ago
Hey BB!
Actually, buttermilk is slightly acidic. So, the buttermilk will add even more leavening to the extra baking powder.
jeff
731 days ago
wow. i thought i was good with a whisk…you’re a superhero! good video
Andrea
732 days ago
I make delicious apple pancakes. I always add corn meal to my batters for the added crunch. Pee andl very thinly slice apples of your choice. After mixing batter and putting in your skillet, arrange the apple slices to your specs. Enjoy!
ChefTodd
731 days ago
Thanks for the inspiration, Andrea.
I’ve done the reverse. Sometimes I’ll a package of corn muffin mix, add a little flour and baking powder for Corncakes.
Larry
732 days ago
I have used cream o tarter and baking power in baking. Never thought to use them in cooking. Thank you. You are a very interesting teacher.
ChefTodd
732 days ago
Thanks, Larry.
Cream of Tartar has many uses in the kitchen, not only pertaining to baking.
I’ve even seen it used in marinades to help break down connective tissue in beef.
Bonnie
732 days ago
thanks for the info. I make pancakes with my homemade mix using whole wheat flour that is very light and fluffy. It contains 2 Tbsp of baking powder for 2 cups of flour but I am going to add the citric acid to see how fluffy I can really get them! I will post the recipe on the blog.
ChefTodd
732 days ago
I’d love to hear about the results of your experiment, Bonnie
bettylframe
732 days ago
Todd, these look fabulous, I love watching your video’s, I will be trying this with blueberries from my garden this summer…yummm, thanks for sharing . I encourage my followers to check out your video’s, Todd bnot only shares some great tips & recipies, his sense of humor is delightful.p.s. I occasionally share some great family recipies at my website, hit my farmfunnies tab and look in the archives, I am working on upgrading my site with catagories, happy cooking to everyone.
ChefTodd
732 days ago
Thanks for the kind comment, Betty!
Good luck with your site, and thanks for including me.
DaveAll
733 days ago
I inspire to whisk like that! But more important was the great way to get a higher pancakes – awesome! Basic cooking method engineering to improve things! wow! thanks!
ChefTodd
732 days ago
You’re welcome, Dave.
This again enforces the idea that when you know the “why” in cooking, you never have to follow written recipes.
You can “engineer” your own! (I like your use of the word engineer, well said!)