“Summer afternoon, summer afternoon; to me those have always been the two most beautiful words in the English language. ” – Henry James
It’s a delightful exercise, I think, to meditate on which English words you think are most beautiful. J.R.R. Tolkein famously asserted that “cellar door” rolls off the Anglophone tongue most melodiously. Linguist Robert Beard apparently couldn’t narrow it down to just one, so he wrote a list of the 100 most beautiful English words, some I agree with (diaphanous), some I do not (assemblage). But I may have to stand by Henry James on this issue, at least today. “Summer afternoon” is truly a symphony–a lazy, hazy, sticky, sweet, bright symphony–of sound.
The recipe I have to share with you, however, is one to be eaten on summer mornings. A hearty yet fluffy pancake dotted with little pink drops of summer. Do you have a lazy summer morning in your future? Why not celebrate the season with a stack of strawberry oatmeal pancakes.
strawberry oatmeal pancakes
Adapted from Taste of Home
1 cup oats
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg (I used 2 because they were fairly small)
1 cup milk
1 cup plain Greek yogurt
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup strawberries, chopped
In a large bowl, combine dry ingredients. In a medium-sized bowl, combined wet ingredients. You know the drill. (The key to these pancakes, by the way, is the Greek yogurt, which gives the cakes the perfect chewiness while delivering a few extra grams of protein, too.) (The other key is having a mimosa while you cook.)
Combine the wet with the dry. Stir until well-combined.
Next, wash and chop the strawberries. Keep ’em close by as you begin the pancake frying process.
Heat the griddle and grease lightly. Make pancakes. Be aware this batter is pretty thick, thanks to those hearty oats. Be careful not to make the cakes too thick or they won’t cook all the way through.
Before flipping each cake, dot the dough with a handful of strawberries.
Serve, of course, with butter, maple syrup, and love. If you’re feeling spunky, maybe whip up some whipped cream to dollop on top.
Shannon and Mrs. Chase enjoyed them (note cleaned plate). I think you will, too!