We still have some of those beautiful strawberries around the Northwest – sweet and juicy!
You ready for a sweet treat that has lots of luscious strawberries? Well here it is-
Triple Strawberry Pancakes
It’s pretty easy to do – start with making the cream, then set it aside to chill. Next, make the syrup. I like to serve it warm, but cold is delicious too. And then, make the pancakes. Put it all together, and voila!
½ cup sugar
¾ cup water
1 cup diced strawberries
Place all ingredients in a blend and blend until smooth. Pour into a sauce pan and heat to boiling. Reduce heat and simmer for about 30 minutes, until it is thick like syrup.
Add fresh grated nutmeg – about 1/3 of a nut.
3T sour cream
3T brown sugar
Mix well. If you like firm cream, put it back into the refrigerator until you’re ready to use it. I like a thinner cream so I leave it out on the counter.
1 ¼ cup all-purpose flour
3 Tablespoons Sugar
2 teaspoons baking powder
¾ teaspoon of salt
1 large egg – beaten
1 ½ cup milk
¾ cup chopped strawberries
Butter cut into thin slices.
12 strawberries to put on top of pancakes – sliced or whole
Mix dry ingredients until blended. Add egg and milk and mix well
Carefully fold the strawberries in so that they do not break.
Pour small rounds into a hot, cast iron skillet and cook until it starts to bubble. Flip and cook until done. Add a small pat of butter to the top of each pancake.
Place one or two pancakes on a plate. Top with fresh slices or whole strawberries. Pour strawberry syrup over it and top with cream – and enjoy!
Serves about 4