Pancakes are fun. Kids love it and so do adults. It’s a deceptively difficult looking dish which when presented well, looks super glamorous and comforting at the same time. Just the sight of beautifully stacked pancakes drizzled with syrup and a dollop of butter fascinates me. What’s even better is that you can have them for breakfast, lunch or dinner. That’s why I love restaurants serving all day breakfast options.
Yesterday I craved for pancakes. I scrounged my refrigerator for the ingredients and managed to find frozen strawberries. That’s how this strawberry syrup happened. Since I was making them for myself and didn’t have hungry people waiting for me, I tried making it in a different shape. It’s not difficult at all and once you get the batter, you can go crazy with the kind of designs and shapes.
Just a word of caution, don’t lose track of the number of pancakes you need. Many times I went overboard and prepared way too many pancakes. You can store the batter in a sealed container for a couple of days in the refrigerator. I’m sure that once you know you have ready batter, you will make them again pretty soon. This pancake recipe is from allrecipes.com and is one of the best pancake recipes I’ve tried. The ingredient list does seem long but trust me, you’ll understand why once you try them. The strawberry sauce is a simple recipe I’ve followed for a really long time. I don’t like the artificial flavour of packaged strawberry syrup. This is recipe brings out the flavours of the strawberries.
Pancakes with Fresh Strawberry Sauce
Milk – 3/4th cup
Vinegar – 2 tbsp
Plain flour – 1 cup
White sugar – 2 tbsp
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – ½ tsp
Egg – 1
Butter – 2tbsp, melted
Vegetable oil – for cooking
For strawberry sauce:
Strawberries – 2 cups, chopped
Sugar – 3tbsp
- Combine milk with vinegar in a glass bowl and set it aside for a couple of minutes. This will make the milk “sour”.
- In another large bowl, combine the flour, baking powder, baking soda, sugar and salt. Whisk the egg and melted butter into the “sour” milk. Pour this mixture into the dry ingredients bowl and combine it all together till the lumps are gone.
- Fill this pancake mixture into a squeezy bottle and prepare the cooking pan.
- Heat a non-stick pan and lightly grease it with oil. Squeeze the pancake batter in heart shapes or any other shape you like. Cook until bubbles appear on the surface and flip using a spatula. Once the pancake is brown on both ends, it is ready to be served.
- Make the strawberry sauce by combining the chopped strawberries and sugar in a saucepan and cook it on low heat till it becomes like a sauce. It should take about 5 to 7 minutes. Pour it over the pancakes and serve immediately.