Culinary Corner: Savory Strawberry Pancakes

Recipes are guides, not destinations. A takoyaki pan is a good example of what that means. It’s a cast iron grid of perfect little spheres, designed by street vendors in Osaka, Japan to make one thing: crispy, molten octopus balls. 

The pan has one job. But method doesn’t care about job descriptions. When you understand heat, batter, and timing—and why something works—a pan designed for octopus becomes a vehicle for whatever you’re willing to imagine. 

That’s what a culinary education is all about. We don’t teach how to follow recipes. We teach the thinking underneath them.

For Open House this spring, we wanted to showcase students cooking in front of guests, and we really wanted to use the takoyaki pans. Not only are they fun, but they make for a perfect bite-sized taste. 

I didn’t think octopus would be a huge hit. But strawberries were in season, so we had a starting point. Classic takoyaki batter was a nonstarter, and strawberries with seaweed stock seemed like a hard sell.

We tried different batters, landed on one that cooked up crisp and tender, and only realized later we had essentially reinvented buttermilk pancakes. Sometimes you spend a lot of energy chasing something new and end up rediscovering why the classics stuck around in the first place. They persist because they work.

From there, it was all about decisions. This had to lean savory instead of sweet, so we made some deliberate pairings with the strawberries: black pepper for contrast, fried basil for that nori-inspired look, crisped parmesan for texture and umami, garlic aioli for richness, and balsamic glaze for brightness. None of those choices were accidental. Each one solved a different problem.

The best part was watching students put their own spin on the finishing moves, turning, filling, garnishing, and letting their curiosity lead.

Don’t have a fancy spherical pancake pan? No problem. We made the same thing flat in a frying pan, folded the pancake like a taco around the strawberries, and kept going. Turns out the technique holds up just fine, even when the shape changes.

That’s really the point. Good cooking isn’t about memorizing recipes word for word. It’s about understanding why something works, making smart adjustments, and being willing to experiment a little. The recipe comes after the thinking.

Here’s the batter we used. Take it from there.

Recipe for Buttermilk Pancake Batter (Any Pan Will Do)

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Mix wet ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter.
3. Combine: Pour the wet ingredients into the dry and stir until just blended. A few lumps are fine, but don't overmix.
4. Prep the filling: Toss the diced strawberries with black pepper and balsamic vinegar. Set aside.
5. Cook: Preheat your pan over medium heat and lightly grease using a small amount of oil or butter. Add batter by the spoonful to a takoyaki or aebleskiver pan, or make small pancakes in a regular frying pan.
6. Add filling & finish: Add the strawberry filling to each pancake. Fold or shape as you like. Finish with basil, parmesan, aioli, a glaze, or anything that adds crunch, contrast, or a little curiosity.

Frequently Asked Questions

1. Can I make the batter ahead of time?

The batter should be used within several hours of making it.

2. How much filling should I put in?

That depends on the pan you're using and the size of its cavities. For takoyaki, use about the size of a marble. In the larger aebelskiver pan, use about three times that amount. Once you start testing a few pancakes, you’ll quickly get the feel for your desired batter-to-filling ratio.

3. Why did my pancakes turn out flat?

Flat pancakes can be caused by a few factors, such as old or insufficient baking powder, overmixing, overly strong (high protein) flour, or old batter that has lost its leavening power.

4. Why are my pancakes sticking to the pan?

Make sure to follow the pan manufacturer's instructions. Always preheat the pan and grease before cooking the pancakes.

5. Can I substitute ingredients to make this gluten free?

Absolutely. These types of batters take well to gluten-free flour.

About the Author: Chef Dave Miller

Chef Dave Miller is the Program Director at the Culinary Institute of Virginia in Norfolk, Virginia. A chef-educator with over 30 years of experience, he breaks down what makes food exceptional through practical technique and deeper culinary understanding.