1 1/4 cups milk
1 teaspoon vanilla extract
2 tablespoons sugar
1 cup all-purpose flour
1/2 cup flax meal
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup melted butter or neutral vegetable oil
Vegetable oil or clarified butter for the pan
1 pint strawberries, washed, hulled, quartered, or 1 10 oz. bag frozen, thawed strawberries
1/3 cup sugar
1 teaspoon vanilla
- Beat the egg in a large bowl. Whisk in the milk, vanilla, and sugar. Whisk the dry ingredients together in a separate bowl and then mix into the liquid until combined. Stir in the melted butter.
- Heat a heavy skillet over medium-low heat. Coat the pan with oil or clarified butter. Pour half a cup of batter into pan and cook for about 2 minutes or until golden brown. Flip and cook for 1 more minute. Repeat with remaining pancakes. You can also make smaller pancakes by portioning 1/4 cup batter per pancake. Makes about 9 large pancakes or 15 small pancakes.
- To make the compote, place strawberries, sugar, and vanilla in a small saucepan over medium heat. Mash the strawberries with a potato masher to release some of the juice. Leave some berries whole. Cook, stirring occasionally, for about 10 minutes until thickened. Serve warm with pancakes.