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Pancakes with Balsamic Strawberries

Adding balsamic vinegar to strawberries brings out their sweetness. Mix in a little maple syrup and you've got yourself a surprisingly scrumptious pancake sauce.
Author: Chef Julie Yoon

Ingredients

  • ¾ cup milk
  • 2 tablespoons white vinegar or fresh lemon juice
  • 1 egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Nonstick cooking spray

Balsamic strawberries:

  • 1 pint fresh strawberries coarsely chopped
  • 1 tablespoon balsamic vinegar
  • 1-2 tablespoons sugar (depending on natural sweetness of berries)
  • Maple syrup for drizzling

Instructions

  • Combine the milk with the vinegar (or lemon juice) in a bowl and set aside for 10 minutes to "sour." In a large bowl, combine the dry ingredients.
  • Meanwhile, add the coarsely chopped strawberries, sugar, and balsamic vinegar together in a bowl and mix. Let stand until the strawberries become slightly broken down and release their sugars and juices, about 10 minutes.
  • Whisk the egg, melted butter, and vanilla into the "soured" milk, and then add it to the dry ingredients. Whisk well to form a smooth batter. Make sure all the lumps are gone. Let the batter rest for 30 minutes before using. It will get thicker as it rests.
  • Heat a skillet or griddle over medium heat and coat with the cooking spray. Pour ¼ cup full of batter for each pancake onto the skillet and cook until bubbles appear on the surface. Flip and cook until light golden brown. Serve with the strawberries and a drizzle of maple syrup.