The Jewel of the Midwest
It’s officially Spring. I’ve eaten asparagus everyday this week, spring onions have taken over for the storage ones and I bought my first locally-grown strawberries yesterday at the Oak Park Farmers’ Market. Hot damn! It’s time to cook.
This morning we had the very local, yet unphotogenic, strawberry pancakes, a recipe that I will be demoing at the end of strawberry season during Taste of Chicago.
3/4 cup all-purpose flour
1/4 cup whole wheat flour, I used Ackerman’s available at the Downtown Farmstand
2 teaspoons granulated sugar
¼ teaspoon baking soda
1 teaspoon kosher salt
2/3 cup buttermilk
2 large eggs
¼ cup diced strawberries
2 tablespoons butter
METHODS: In a medium bowl, stir together the flour, sugar, baking soda and powder and salt. Whisk the eggs into the buttermilk and pour over the dry ingredients. Stir until the liquid is absorbed by the dry ingredients. Add the strawberries and orange zest mixing just until incorporated. On a hot griddle, melt the butter and drop the batter by 2 tablespoon measures. When browned, flip and brown the other side.
We served these drenched with maple syrup from Burton’s, a new vendor at Green City Market.