…You don’t have to rule the pancake world! Other berries can play too!!
Inspired the other day by Trisha’s blueberry pancakes but not having any blueberries (or sour cream) on hand, I had to make a few changes to the original recipe.
I almost always have fresh strawberries in the fridge and so I thought “why let blueberries have all the fun?”
I also went a little heavier on the lemon zest than the recipe advised, because really, “who doesn’t love a little lemon?!”
With the substitution of some low-fat Greek yogurt instead of sour cream, these pancakes turn out so light and yummy. You don’t feel weighted down after eating 3 or maybe like 6. (they were small!)
Make sure to use real maple syrup and for a little something extra, warm the syrup and add just a tiny dash of cinnamon to it.
Also a good trick is to cool all the extra pancakes on a rack and then package them for the freezer in singles or enough to make a serving. They can be pulled out and heated up in your toaster – just like those ones that “pop” out of your toaster only with out all the artificial flavors/colors.