The windows in the house were opened over the weekend, filling the rooms with fresh spring air. Even without the major changes of season in Northern California, there is still a freshness in the air that has made an entrance in the past week. I cleaned out the majority of my garden, preparing the boxes and soil for a fresh crop of plants (so excited) and spent much of the weekend on the patio, soaking in the sun.
My refrigerator is slowly filling with spring produce: asparagus, radishes, and strawberries. While I’ve been known to cook strawberries, I always feel that the first berries of the season should be eaten fresh with minimal fuss. I love the accompanying flavor of pistachios and cardamom (just a small pinch.) This topping would also be perfect for week day yogurt bowls or oatmeal!
Wheat Pancakes with Strawberry-Pistachio Topping
- 2 to 2 1/2 cups quartered strawberries
- 3 tablespoons ground roasted pistachios
- 1 tablespoon maple syrup, plus extra for topping
- 2 teaspoons lemon juice
- 1/8 teaspoon cardamom
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon walnut oil
- 1 tablespoon maple syrup
- 2 large eggs
- 1 cup milk
- In a bowl, toss together quartered strawberries, pistachios, maple syrup, lemon juice, and cardamom. Let sit while making pancakes.
- Combine flour, baking powder, and salt in a bowl. Give a good stir to combine.
- In a separate bowl, whisk together egg, maple syrup, oil, and milk. Stir in to pancake batter, just until combined. Add more milk if needed to thin batter.
- Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
- Serve with a bit of butter, a few spoonfuls of strawberries, and extra maple syrup if desired.
by Erin Alderson