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Triple Strawberry Pancakes

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!

Syrup                                           
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.

Cream

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.

Pancakes
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