Strawberry Cornmeal Griddle Cakes

These are a perfect way to use those overripe too fast strawberries from the market that I secretly love most of all for cooking, as they’re insanely sweet and practically collapsed even before they hit the oven. Or, in a few weeks, blueberries, raspberries or blackberries, because summer is such a showoff.

Read the source article at smitten kitchen
By[u’deb’]

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