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Strawberry Mint poppy seed Pancakes
  • 1 1/2 Cup Strawberries, hulled and diced fine
  • 1 1/2 Cup Strawberries, Hulled and diced fine
  • 1 1/2 cup Sugar
  • 1 1/2 Cup Sugar
  • 1/2 Cup Water
  • 1/2 Cup Water
  • 1/2 Tsp. Vanilla
  • 1/2 Tsp Vanilla
  • 1 Tbs Honey
  • 1 Tbs Honey
  • 1 1/4 Cup All purpose flour
  • 1 1/4 Cup All purpose flour
  • 1 1/2 Tbs Poppyseeds
  • 1 Tsp baking powder
  • 1/4 Tsp salt
  • 1/4 Cup Sugar
  • 1 1/4 Cup Buttermilk
  • 1/2 Tsp vanilla
  • 1 Tsp chopped fresh mint
  • 1 egg
  • 1 Cup Strawberries, Diced
Prepare the syrup. Add strawberries, sugar, water, vanilla, and honey to a medium saucepan and heat over medium heat stirring throughout until sugar is dissolved. Allow to sit and thicken over very low heat until pancakes are ready. Preheat large nonstick pan or skillet over medium-low heat and spray with cooking spray. Prepare the pancakes. In a large bowl combine flour, poppy seeds, baking powder, baking soda, and salt and whisk until well mixed. In a medium bowl whisk together chopped mint and sugar. Add buttermilk, vanilla, and egg and whisk until smooth. Make a well in the middle of the dry ingredients. Pour dry ingredients into the well you just made. Whisk all ingredients until just incorporated (batter will be lumpy). Gently stir in the diced strawberries. Pour ΒΌ-1/3 cup batter onto preheated pan or skillet. When edges begin to look "dry" and bubbles form and burst in the batter, use a large spatula to flip pancake. Cook 1-2
Provided by:
Patty Emmert of Duncan Family

Where You Can Buy Ingredients:

Mortimer Farms

Gary and Sharla Mortimer

Dewey, Arizona, 86327
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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