These might look like buckwheat pancakes, but the color comes from the strawberry coulis that is in the batter, not from buckwheat flour.
With strawberries still in season and on sale here in California, I couldn’t resist trying something new and a little decadent with them. I’ve been thinking about putting the strawberry goodness right into the pancake rather than just spreading jam or syrup on top. The result? A bright, light pancake with lots of flavor. The strawberry coulis replaces the milk which makes for an interesting twist. Also, instead of baking powder, this version uses the acid from the orange juice mixed with baking soda to get the fluffy rise needed for a good pancake. Also, in this rendition, the eggs are separated. The whites get whipped up into a wet froth and folded into the batter at the end. This helps make the batter smooth and shapely as it goes into the pan and gives a light, bubbly texture to the finished pancake.
Strawberry-Coulis Infused Pancakes
Serves 2
Strawberry Coulis
7 large strawberries (CA large), sliced in half
Juice of one small orange
1 tsp orange zest (optional) – gives pancake a little bite
2 Tbsp confectioner’s (powdered) sugar
Purée all ingredients in a blender and push through a sieve (to remove the strawberry seeds). This makes almost one cup of coulis – enough to put coulis in the pancakes and pour some on top. Set aside 1/2 cup for the recipe and chill the rest.
Pancakes
1/2 cup strawberry coulis (see above)
2 eggs, separated
1/2 cup all-purpose flour
1 tsp salt
1 1/2 tsp baking soda
Method
1. Start heating your pan under medium heat. Having the pan fully and evenly heated helps make even the first pancake come out just right. Beat the egg yolks with the strawberry coulis and set aside. Mix all of the dry ingredients.
2. Beat the egg whites rapidly with a whisk until the are stiff, but not so stiff that they would stay in the bowl if you inverted it. It takes about 2 minutes of serious whisking.
3. Stir together the dry ingredients and the coulis/egg mixture until completely combined, but not overly mixed. Fold in the egg whites. Again, don’t over mix. You just want to get the egg whites incorporated.
4. Drop a dollop of butter into the pan and allow it to melt, but not brown. Drop one ladle full of batter into the pan. Allow to cook until edges appear less shiny and bubbles appear on the surface of the pancake. Flip and cook for another 2 minutes or so. Transfer to a warm plate. If not eating immediately, keep in an oven heated to 250˚F. Garnish with fresh strawberries and serve with additional strawberry coulis.
and the other was a pre-packaged brownie mix batter to which I added an extra egg. The extra egg in the brownie batter made it light enough to co-exist with cake batter in a cupcake. I spooned the golden batter into the cups first then added a large dollop of chocolate brownie batter. Then I simply swirled a knife through with a circular and upwards motion. Once baked and cooled, I iced them with a basic butter cream frosting and added some sprinkles. I don’t have any cake decorating tools, so my icing job looks pretty amateur (at best), but I’m learning. 
, Bittman poses the question, “Could improved health for people and planet be as simple as eating fewer animals, less junk food and super-refined carbohydrates?” and in the first sentence of 
, Pollan writes simply, “Eat food. Not too much. Mostly plants.” Either of these statements could be licensed by Weight Watchers as taglines, and so I’m using the WW framework and tools to help me do what Pollan and Bittman advise.
