It is traditional for me to get at least one container of locally grown strawberries when they are in season. That season is now and here are the berries.
I don’t know what happened to these ones. Blame the weather, I guess.
Instead of having shortcake this year, I tried a couple of new recipes including Strawberry Honey Butter. Here’s what happened.
Took the green ends off, then chopped the strawberries.
Loaded the butter and honey into the food processor.
Added the salt and orange zest too.
Whizzed all that together, then added the chopped strawberries and whizzed that too.
Strawberry Honey Butter.
Now that I had Strawberry Honey Butter, what was I going to do with it?
Make pancakes and slather them in the newly created butter.
Got the dry ingredients together.
Got the wet ingredients and whisked them.
Added the milk and egg to the flour mixture.
Dropped quarter-cupfuls of the batter onto a hot griddle pan. Waited for bubbles to appear on top, then flipped them.
After reducing the amount of batter I made by using fractions, I ended up with two pancakes. Added some strawberry honey butter and some maple syrup too. So tasty!
Finally, I used the green tops that were removed from the berries to make strawberry infused water.
Don’t throw these out!
Add them to a jug of water.
After a few hours (or overnight) in the refrigerator, strain the tops out and pour over ice. This is just the tiniest bit twee (it’s pink!), so I used the most twee drinking container I own.
Here’s the recipe for the strawberry honey butter:
Strawberry Honey Butter
Makes a scant 2 cups
2 sticks (8 ounces) unsalted butter, cut into 1-inch cubes, at room temperature
1/4 cup honey
1/4 teaspoon freshly grated orange zest
1/4 teaspoon kosher salt
1/2 cup hulled and diced fresh strawberries
Combine the butter, honey, orange zest and salt in a food processor fitted with the blade attachment. Process for about 20 seconds, scraping down the sides of the bowl halfway through until the mixture is light, fluffy, and well combined. Add the strawberries and process until they’ve broken down and are well-incorporated in the butter but are still a bit chunky, 10 to 15 seconds, continuing to scrape down the sides of the bowl as needed for even blending.
The strawberry butter can be used immediately or placed in the refrigerator for a couple of hours to firm up first.
Storage: Store leftover butter in the refrigerator in a covered dish or ramekin, or spooned onto plastic wrap or parchment paper and rolled into a log. When kept in the fridge, the butter is best when eaten within 1 week; it can also be stored in the freezer for up to 3 months.
Here’s what you need for pancakes from The Big Book of Breakfast by Maryann Vollstedt:
Makes 8 – 10
1-1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1-1/2 cups milk
3 tablespoons melted butter or vegetable oil
In a large bowl, combine flour, sugar, baking powder and salt. In a medium bowl, whisk together eggs, milk and melted butter. Add to dry ingredients and whisk until just blended.
Preheat a nonstick griddle or skillet over medium-high heat. Lightly spray or brush with vegetable oil. Pour 1/4 cup batter onto griddle for each pancake. Cook until bubbles form on top, about 2 minutes. Flip and cook until other side is golden, about 1 minute longer. Serve with the toppings of your choice.