Strawberry Market: A Sweet Twist on Saturday Pancakes
Saturday mornings are sacred in our home.
It started as something simple: a way to ground our weekends in togetherness.
Now, it's tradition.
What I love most about this ritual is how it helps us slow down without really thinking about it. It starts with pancakes but even more, it gives us something to come back to each week. One day they’ll be teenagers, then grown women and I know these mornings will stick — it did for me.
This week’s theme? Strawberry market
This weekend’s pancakes were inspired by a trip to the strawberry fields! We turned our kitchen & dining table into a little Strawberry Market: handmade signs, fresh compote, and our usual stack of buttermilk pancakes.
I hold the same intention for my home and yours—that Saturdays become a day centered on something deliciously slow.
A tradition you’ll all carry with you, even as everything else changes.
Recipes:
Not Too Sweet Strawberry Compote
(Serves 6)
Ingredients:
4 cups fresh strawberries,halved
¼ cup granulated sugar (adjust to taste depending on sweetness of berries)
1 ½ tbsp fresh lemon juice
1 ½ tsp cornstarch
1 tbsp water (to mix with cornstarch)
Instructions:
Soften the strawberries
In a saucepan, combine strawberries, sugar, and lemon juice. Let sit for 10–15 minutes to draw out the juices.Simmer
Place the saucepan over medium heat. Stir occasionally and cook for about 8–10 minutes, until the strawberries soften and start to break down but still hold some shape. If you like it chunkier, don’t stir too much.Thicken
In a small bowl, mix the cornstarch with 1 tbsp cold water until smooth. Stir it into the strawberries and cook for another 1–2 minutes, until the compote thickens slightly and looks glossy.Cool slightly
Remove from heat and let cool. It will continue to thicken as it rests.
Fluffy Buttermilk Pancakes
(makes 6)
Ingredients
1 cups all-purpose flour
1.5 tbsp brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cups milk
1/4 cup lemon juice (approx. 3 lemons)
1 egg
2 tbsp unsalted butter
1 tsp vanilla extract
Instructions:
Whisk together flour, sugar, baking powder, baking soda & salt in a bowl.
Melt butter & set aside to cool.
In a separate bowl, add milk & lemon juice to make buttermilk. Set aside.
In a separate bowl, beat the eggs.
Add eggs, vanilla, & melted butter to buttermilk & whisk thoroughly.
Slowly pour the buttermilk mixture into the dry mixture while folding gently.
Do not mix the batter completely smooth. Your batter should look lumpy w/ a few flour clusters.
Heat your griddle to 300 degrees and coat with salted butter.
Using a 1/4 measuring cup, scoop up your batter and pour it onto the griddle.
Cook each side until golden brown (about 3 minutes each)
NOTE:
Do not double flip, pat, or press pancakes.
These are best if served hot - right off the griddle.
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