We use molasses-steeped strawberries to make a breakfast that's balanced with sour, sweet, and bitter flavors.
Maple-Molasses Strawberries
1 cup pure maple syrup
1/4 cup unsulphured molasses
2 tablespoons unsalted butter
Pinch of kosher salt
1 pint strawberries, hulled and halved
Pancakes
1 1/4 cups all-purpose flour (about 5 3/8 ounces)
1/2 cup whole-wheat flour (about 2 ounces)
3 tablespoons granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 1/4 cups whole milk
1 cup prepared sourdough starter (see Note)
2 large eggs
3 tablespoons unsalted butter, melted, plus more for greasing griddle
Cook maple syrup, molasses, butter, and salt in a large saucepan over medium, stirring occasionally, until butter is melted and mixture is warm, about 5 minutes. Remove from heat and stir in strawberries. Cover to keep warm.
Whisk together all-purpose flour, whole-wheat flour, sugar, baking powder, and salt in a large bowl. Whisk together milk, sourdough starter, eggs, and melted butter in a medium bowl. Add milk mixture to flour mixture and stir until just combined.
Preheat a large cast-iron griddle or skillet over medium-high; grease with butter and reduce heat to medium-low. Scoop a heaping 1/4 cup (or scant 1/3 cup) batter per pancake onto hot griddle. Cook until sides of pancakes look set and tops are dotted with a few bubbles, 1 minute and 30 seconds to 2 minutes. Flip and cook until cooked through and brown on bottoms, 1 to 2 minutes. Remove pancakes from griddle. Wipe griddle clean. Repeat process with remaining batter, re-greasing griddle after each batch. Serve with the strawberries.
