It’s strawberry season here! The kids and I spent yesterday morning at one of our favorite local farms picking a whole flat of gorgeous berries – so now we’re making everything strawberry.
Do you want to take bets on how many things I can stick strawberries in over the next few days?
Guys, this is going to be my dessert of the summer. Ridiculously easy and so good, these are the perfect dessert for a barbecue.
My kids pretty much dove into this. I mean, warm, sticky doughnuts with a cool strawberry-basil dip – what’s not to love?
Are you a rhubarb fan? I was just introduced to it last year via our CSA. Honestly, it’s one of those things that kind of scared me – I just didn’t know what to do with it.
I’m so glad I got over my fear!
I love pancakes. And my toddler has inherited that love. They used to be something I only made occasionally – on a lazy weekend morning or special occasion – but with Jake requesting them they’ve been in the rotation much more frequently. And, of course, my favorite recipe includes a heavy dose of sugar – and then I slather them in syrup.
Perfect candidate for a recipe makeover!
Instead of sugar, this version is packed with protein – eggs and Greek yogurt make these a great, filling option for the morning. Instead of being slathered with syrup, they’re topped with a compote of fresh strawberries and basil – and just a little honey.
The result is a fresh, filling breakfast that satisfies the pancake cravings in a much healthier fashion.
Strawberry Basil Pancakes
(adapted from Better Homes and Gardens)
Serves 4
3 cups sliced strawberries
1 Tbsp. honey
1 Tbsp. fresh basil, chopped
1 cup whole wheat flour
1 1/2 tsp. baking powder
Pinch of salt
4 eggs, lightly beaten
1 cup plain Greek yogurt
In a bowl, combine strawberries and honey. Let sit for 30 minutes, stirring occasionally, until the strawberries start to give up their juice. Stir in the basil just before serving.
In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, combine the eggs and yogurt. Mix the wet ingredients into the dry until all moistened.
Drop batter by 2 Tbsp. heaps into a lightly-greased frying pan and spread out a bit. Cook until the edges are dry and flip, cooking an additional minute or so.
Serve pancakes warm, topped with the strawberry basil compote.
I got to pick the theme for this month’s What’s Baking and picked cheese. Of all the cheese recipes I have marked to make, I kept coming back to this one. It just looked so good.
And, it was. This is all from scratch – even the jam – so it takes a little bit of time and effort, but it’s so worth it!
Check back later this week to see what other cheese delights got baked up!
Strawberry Cream Cheese Coffee Cake
(from Food Wanderings in Asia)
Makes 1 8″ round cake
2 cups all-purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks
