Light, fluffy buttermilk pancakes are stacked with fresh homemade whipped cream and sliced strawberries to create these Strawberries and Cream Pancakes.
Strawberry season is beginning here in Connecticut this week. The pick-your-own farm that we go to every year is opening for the first time since last summer and I am giddy with excitement. Since childhood, I have coveted those days in the strawberry fields, picking the sweet, warm berries. Inevitably, I sample a few, letting the ruby juices run down my fingers, staining them pink. My kids have inherited my love … and though they tend to eat more than they pick, they make our trips to the pick-your-own farm (and the ride on the berry ferry!) special.
Usually, this would mean our first tastes of strawberries since last summer. But this year is a little different. Truth be told, we’ve been eating strawberries for months. Whereas I used to skip berries in the winter and spring when they were neither fresh or local, this year I couldn’t skip them. I needed them. Strawberries are my favorite fruit, so when the prices started to drop a few months ago (coinciding with strawberry season in Florida), I happily started buying them. It’s not very local of me, but we do love them.
Still, those berries don’t hold a candle to the ones we will soon be picking.
One thing I know we’ll be using the berries for is these Strawberries and Cream Pancakes. Light, fluffy buttermilk pancakes are stacked with fresh homemade whipped cream and sliced strawberries to create a decadent breakfast (or dessert!) that’s sweet and summery.
Come on. You know you want to try them.