Strawberry Shortcake Pancakes #FantasticaFoodFight

It’s Fantastical Food Fight time and this month’s theme is Strawberry Shortcake!

I almost sat this one out because I am so unfamiliar with strawberry shortcake.  But I wanted to at least research before I made a firm decision.

What I learned is that there are many different interpretations of the shortcake in strawberry shortcake.  The basic consensus was that the shortcake is not really a cake but not a biscuit either.  Ummm…kay.

So then is it like a pancake then?

I’m still a pretty uncertain to be honest.  As I looked through recipes, many looked like little cakes, while just as many were definitely biscuits.

I thought about making biscuits and topping them with strawberries but I thought that might be cheating, plus I’m positively abysmal at making biscuits.  I mean, I put forth some good effort here and there but the pictures you see on the blog as the few and far between successes.

In addition to my inconsistent biscuit making abilities, I really wasn’t sure how well that would be received by the family. 

So I started thinking pancakes again.  The family can definitely get behind pancakes.  And they love strawberries, so a light strawberry sauce wouldn’t be too hard to pass off.

So I made my favorite pancakes and I topped them with strawberries and whipped cream.  It still kinda feels like cheating, but at least it’s delicious!

Strawberry Shortcake Pancakes

Sweetened Strawberries

8 ounces strawberries, quartered

¼ cup sugar

Pancakes

1 cup whole wheat flour

¼ cup cornmeal

¼ cup old fashioned oats

¼ cup ground flax

½ tsp baking soda

½ tsp salt

1 egg

2 tbsp honey

1 ½ cup buttermilk

2 tbsp unsalted butter, melted

To top

Additional slices strawberries

Whipped cream

  

Mix together the strawberries and sugar.  Set aside for at least 20 minutes (longer for juicier berries!)

In a large bowl, whisk together the flours, cornmeal, oats, flax, baking soda, and salt.

In a separate bowl, whisk together the egg, honey, buttermilk, and butter.

Stir the wet ingredients into the dry ingredients and stir until just moistened.

Pour 3-4 tablespoons of batter onto a hot, greased skillet.  Cook for 1-2 minutes or until browned, flip and cook on the other side. 

To serve, layer strawberry slices between the pancakes.  Top with sweetened strawberries and a dollop of whipped cream!

Serves 4

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