Full-Inclusion Pancakes
The Perfect Use for Overripe Fruit
These pancakes are the perfect thickness, soft and fluffy on the inside, but satisfyingly crisp around the edges. The full-inclusion flour makes them hearty and wholesome; they’re the perfect breakfast before a day of outdoor fun, and they make a satisfying midnight snack. They’re barely sweet, making them an ideal vehicle for loads of maple syrup. They’re also a great way to put less-than-perfect fruit to good use. Try adding a mashed overripe banana, the chopped up good side from a bruised apple or pear, or just about any berry, wilted or not. We made the pancakes in these pictures with roughly chopped strawberries that were a bit past their peak. Using overripe fruit is not only a sustainable option that reduces food waste, but also a clever hack for increasing sweetness without causing a sugar rush. You could even add a handful of nuts for texture, or if you want to go really crazy, a big handful of chocolate chips.
