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