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Photo by: Betsy DiJulio
A few of the ingredients in these farmstand-fresh pancakes may seem nontraditional for pancakes, but you will just have to trust me: these spectacular strawberry pancakes are healthy, beautiful, and sophisticated. I like them best served with fresh mint and Balsamic-Maple Syrup.
1.To Make the Pancakes: Preheat the oven to 250ºF. In a small bowl, whisk together the soy milk and balsamic vinegar. Set aside to curdle. In a medium mixing bowl, combine both flours, the cornmeal, sugar, baking powder, and baking soda. Mix well, make a well in the center, and pour in the soy milk mixture. Whisk together until well combined. Stir in diced strawberries and set aside.
2. Melt 1 tablespoon of the vegan butter in a large skillet or griddle over medium-high heat. Using a ¼ cup measure, ladle the pancake batter onto the hot skillet, making pancakes, two at a time.
3. Cook 2 minutes on the first side until you get a nice rise, a few bubbles appear, and the edges appear set. Gently flip and cook another 2 minutes on the reverse. Add the remaining 1 tablespoon vegan butter, if needed. If pancakes are cooking too quickly, reduce the heat to medium.
4. When cooked through, transfer the pancakes to plates or a serving platter, keep warm in the oven and repeat with remaining butter and pancake batter.
5. To Make the Balsamic-Maple Syrup: In a saucepan, combine the strawberries, maple syrup, vinegar, mint leaves, and a few grindings of black pepper. Stir to combine and heat gently over medium heat until hot. Do not boil. Serve the pancakes hot, topped with the syrup, and garnished with mint leaves and a strawberry, if using.
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