With both Cinco de Mayo and Mother’s Day coming up in the next week, I was racking my brain for a recipe that could do double duty and work for either day. Late one night as I was trying to fall asleep, it came to me: strawberry lime margarita pancakes! I’ve mentioned before that I’m not a big drinker, but apparently I do enjoy boozing up breakfast items and baked goods (examples A, B, and C).
Have you ever convinced yourself that you can’t pull off certain styles of clothing? I feel that way about photographing certain types of foods. Sometimes it’s about styling (if you’ve ever tried to make egg salad or soupy curries look appealing, you know what I’m talking about), but sometimes it’s about composition. Pancakes aren’t super interesting from an overhead angle, which is why it’s much more common to see stacks of pancakes shot at more or less eye level. Until a few months ago, I was using a point-and-shoot camera with limited zoom capabilities, which meant that it was difficult to get eye level shots that didn’t look slightly distorted or have an “awkward angle” (thanks, foodgawker!). Even with a different camera in hand, I was still reluctant to shoot pancakes, but since strawberry lime margarita pancakes were the best idea I’d had, I went for it. Despite my food photography anxiety (yup, that’s a thing I sometimes experience…anyone else?), I was pleasantly surprised by the results!
As I’m hoping the photos convey, these pancakes are crazy delicious! They’re light, fluffy, and packed with bright lime flavor, and the strawberry tequila sauce adds a tangy sweetness as striking as the sauce’s vivid color. While the tequila makes these pancakes especially fitting for Cinco de Mayo, they’re just as scrumptious without it, if you’re looking for a family-friendly recipe! So go ahead, whip up a batch to celebrate Cinco de Mayo, Mother’s Day, or just…Monday!
What’s your favorite boozy breakfast or dessert? And for you food bloggers out there, are there any dishes that give you food photography anxiety?
- 1 pound fresh strawberries, cut up into bite-sized pieces
- 1 teaspoon lime juice
- 3 tablespoons sugar
- 1/4 teaspoon cornstarch
- 2 tablespoons tequila
- 1 7/8 cups almond milk (see instructions)
- 2 tablespoons lime juice
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons lime zest (from about 2 large limes)
- 2 eggs, beaten
- 1/4 cup vegetable oil
- 1/4 cup tequila (optional, see note)
- cooking spray or vegetable oil for the griddle
- In a small bowl, mix together the sugar and cornstarch. Place the cut strawberries and lime juice in a medium saucepan and add the sugar and cornstarch, stirring until combined. Cook over medium heat until the strawberries start to release juice. Bring the mixture to a boil, then reduce the heat and simmer until the sauce has thickened, about 6-8 minutes, stirring occasionally. Remove the saucepan from the heat and stir in the tequila.
- Preheat the oven to 200 degrees.
- Pour the lime juice into a 2-cup measuring cup, then fill the remaining volume of the 2 cups with milk. Let this sit for at least 5 minutes while you put together the other ingredients for the pancake batter.
- In a medium bowl, mix together the flour, sugar, baking powder, baking soda, salt, and lime zest.
- In a large bowl, combine the eggs, vegetable oil, milk + lime juice, and tequila (if using). Pour the dry ingredients into the wet ingredients, stirring until just combined – try to not overmix! The batter should still have some lumps in it.
- Coat a griddle or skillet with cooking spray or vegetable oil. Heat over medium for several minutes, or until a sprinkle of water dropped onto the surface sizzles upon contact. Scoop the pancakes batter onto the griddle in 1/4 cup portions. When bubbles appear throughout each pancake, flip onto the other side and cook until golden. Transfer the cooked pancakes to a baking sheet or oven-safe plate and place in the oven until ready to serve. Top pancakes with strawberry tequila sauce.
- The almond milk and lime juice are used in combination as a substitute for buttermilk. You may also use regular milk if you prefer.
- I listed the tequila as optional in the pancakes because its flavor is very subtle; I suspect that most, if not all, of the alcohol cooks out as the pancakes cook. If you omit the tequila, you do not need to add any additional liquid in its place.
- If you are serving these pancakes to children or are not a fan of tequila, you can omit the tequila from the strawberry sauce as well. If, on the other hand, you love tequila, you may want to add 3 or 4 tablespoons for a stronger flavor, rather than the 2 tablespoons listed.
- Sauce recipe adapted from Damn Delicious