Ingredients
Sauce:
2 Tablespoons GOLDEN BLOSSOM HONEY
1 Tablespoon lemon juice
1 pint strawberries, sliced
Pancakes:
1/3 cup quick cooking oats (not instant)
1/2 cup flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/3 cups milk
1 large egg
1 Tablespoon GOLDEN BLOSSOM HONEY
1/2 teaspoon almond extract
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Sauce Directions:In a small bowl, toss strawberries with honey and lemon juice. Let stand at room temperature, for at least 1 hour. Pancake Directions: Toast oats in dry skillet over medium heat until golden, stirring often. In a large bowl, combine toasted oats with dry ingredients. In another bowl, whisk together remaining ingredients. Stir into oat mixture until just combined. Heat large, lightly oiled skillet over medium heat. Measure ΒΌ cup of batter for each pancake. Cook until pancakes bubble. Turn and continue cooking until brown. Serve with strawberry sauce. Serves 6.
