STRAWBERRY VANILLA PANCAKES
Light and fluffy pancakes packed with strawberries. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup.
Provided by Kristi
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
- Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 37.7 g, Cholesterol 51.4 mg, Fat 9.7 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 807.2 mg, Sugar 12.3 g
STRAWBERRY PANCAKES WITH MAMMA CALLIE'S SYRUP
Provided by Patrick and Gina Neely : Food Network
Time 40m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.
- Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.
- Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not over mix or you'll end up with tough and chewy pancakes!
- Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
- Arrange the pancakes on individual plates and serve with the syrup.
CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP
These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal. Serve with a dollop of homemade crème fraîche or sour cream.
Provided by Chef John
Categories Pancakes
Time 1h35m
Yield 3
Number Of Ingredients 13
Steps:
- Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
- Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
- Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
- Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
- Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
- Top warm pancakes with strawberry syrup.
Nutrition Facts : Calories 744.4 calories, Carbohydrate 130.7 g, Cholesterol 160.3 mg, Fat 17.9 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 1299.2 mg
STRAWBERRY CHEESECAKE PANCAKES
More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime-strawberries! The pancakes, sauce and cream cheese filling all feature fresh, ripe berries. -Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Time 45m
Yield 20 pancakes (3/4 cup spread and 3 cups sauce).
Number Of Ingredients 17
Steps:
- In a small bowl, beat cream cheese and sugar until smooth; stir in strawberries. Chill until serving., In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in strawberries., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., For sauce, in a small saucepan, combine the strawberries, jam and water; heat through. Spread cream cheese mixture over pancakes; top with sauce. (Refrigerate remaining sauce for another use.)
Nutrition Facts : Calories 335 calories, Fat 18g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 413mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 2g fiber), Protein 8g protein.
STRAWBERRY SHORTCAKE PANCAKES RECIPE BY TASTY
Here's what you need: strawberry, water, sugar, cornstarch, water, egg, butter, buttermilk, all-purpose flour, sugar, baking powder, baking soda, salt, butter, whipped cream
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil.
- Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside.
- In a medium bowl, mix together the wet ingredients.
- In a large bowl, mix together the dry ingredients.
- Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix!
- Heat 1 tablespoon of butter on a skillet over medium heat.
- Add ½ cup (145 g) of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside.
- Stack the pancakes and top with strawberry syrup and a dollop of whipped cream.
- Enjoy!
Nutrition Facts : Calories 441 calories, Carbohydrate 78 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, Sugar 46 grams
STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, cream cheese, strawberry
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425˚F (220˚C).
- Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
- Place cream cheese on top of the batter, followed by the strawberry slices.
- Bake for 15 minutes, or until golden brown.
- Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- Enjoy!
Nutrition Facts : Calories 917 calories, Carbohydrate 133 grams, Fat 27 grams, Fiber 5 grams, Protein 30 grams, Sugar 36 grams
STRAWBERRY PANCAKES
Make and share this Strawberry Pancakes recipe from Food.com.
Provided by Lvs2Cook
Categories Breakfast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat and grease the griddle.
- Sift the dry ingredients together, then beat in the butter, eggs, and milk.
- Pour batter onto the hot griddle, then sprinkle some strawberries onto each round.
- When the pancakes are full of bubbles, turn, cook other side until done, and serve with maple syrup or yogurt and more strawberries.
Nutrition Facts : Calories 664.5, Fat 30.6, SaturatedFat 17.4, Cholesterol 257.2, Sodium 1789.5, Carbohydrate 79, Fiber 2.8, Sugar 5.8, Protein 19.3
STRAWBERRY OAT CHOCOLATE CHIP GREEK YOGURT PANCAKES
These strawberry oat chocolate chip pancakes are made in the blender with creamy Greek yogurt, sweet strawberries, and savory oats with chunks of dark chocolate nestled in the batter. Top with fresh berries for a perfectly sweet and healthy breakfast! Refrigerate in an airtight container for up to 1 week.
Provided by Megan Olson
Categories Breakfast and Brunch Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Combine strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and salt in a blender; blend until batter is smooth and slightly runny.
- Preheat a skillet over medium-high heat; spray with cooking spray. Pour 1/4 cup batter into the hot skillet. Cook pancake until bubbles form, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a cooking rack. Repeat with remaining batter.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 26.6 g, Fat 4.8 g, Fiber 4.6 g, Protein 7.8 g, SaturatedFat 2.1 g, Sodium 244.8 mg, Sugar 6.6 g
DOUBLE-CHOCOLATE STRAWBERRY PANCAKES
1st Place Winner Bisquick® Recipe Contest 2010! Two kinds of chocolate and sour cream create melt-in-your-mouth pancakes with a double strawberry hit.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 15
Number Of Ingredients 10
Steps:
- In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not overbeat; mixture should be lumpy). Fold in chocolate chips.
- Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter. Cook pancakes until bubbly on top, puffed and dry around edges, about 2 minutes. Turn and cook other sides until golden brown, about 1 to 2 minutes longer. Top with whipped cream, strawberries and syrup.
Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 110 mg, Fat 4, Fiber 5 g, Protein 9 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 25 g, TransFat 1 1/2 g
MEYER LEMON RICOTTA PANCAKES WITH MACERATED STRAWBERRY COULIS
Provided by Anne Burrell
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the strawberries with the sugar and orange juice. Cover and let sit at room temperature for at least 30 minutes.
- After the berries and sugar have macerated and become very juicy, remove 1/2 of the berry mixture, put it in a food processor and puree until smooth. Return it to the rest of the berries and reserve until ready to use.
- Sift together all of the dry ingredients in a large bowl. In another bowl, combine the egg yolks, ricotta, milk and lemon zest and juice, and mix until it becomes homogeneous. Make a well in the dry ingredients, add the wet ingredients to the well and whisk until combined.
- Preheat a griddle.
- In another bowl, using a whisk or electric mixer, beat the egg whites with a pinch of salt to stiff peaks. Fold the egg whites into the flour mixture in thirds. Do this quickly and gently so the pancakes will be light and fluffy.
- Melt small pats of butter onto the preheated griddle, and spread it around with a paper towel to remove any excess butter. Spoon or ladle the pancake batter onto the prepared griddle to desired size of the pancake. When the top of the pancake is full of holes, like bubbles have risen to the surface and burst, the pancake is ready to flip. Flip the cakes and cook until the bottom is golden brown.
- Remove the pancakes from the grill to serving plates. Top with the macerated strawberry coulis and garnish with powdered sugar.
- What a flapjack!
BISQUICK STRAWBERRY BANANA PANCAKES
Make and share this Bisquick Strawberry Banana Pancakes recipe from Food.com.
Provided by 4-H Mom
Categories Breakfast
Time 30m
Yield 15 pancakes
Number Of Ingredients 5
Steps:
- Beat all ingredients with wire whisk until well blended.
- Pour by spoonfuls onto a hot griddle, greased.
- Cook until edges are dry, Turn, cook until golden brown.
PANCAKES/STRAWBERRY SYRUP/SWEET CREAM CHEESE
This is a from scratch recipe! The pancakes tasted like the strawberry cream cheese toaster strudel. These were so good, but I couldn't even eat a whole one! Get the recipe for these yummy pancakes @ DalevilleAlabamaKitchens.com Don't forget to like our Facebook page right from our site!
Provided by Marie Baker @LCHFDiva
Categories Other Breakfast
Number Of Ingredients 17
Steps:
- PANCAKES: Mix dry ingredients in a bowl and mix wet ingredients in another bowl.
- Make a well in the dry ingredients, pour in the wet and stir until it is well mixed
- Stir until completely smooth
- Put approximately a tablespoon of butter into a non stick pan. Ladle in to the pan a nice big pancake.
- Let cook a few minutes till you see bubbles that do not close up, then flip.
- SWEET CREAM CHEESE: Mix powder sugar, vanilla and cream well, until blended and set aside.
- SYRUP: put all in sauce or saute pan, let cook until sugar is melted and no longer grainy and slightly syrupy looking. That's it you have syrup!
- Then Spread the Sweet Cream Cheese over the pancake then top with Strawberry Syrup.
STRAWBERRY PANCAKES WITH STRAWBERRY SYRUP
This recipe is awesome. I made this for my husband and I when I wanted to make something filling, creative, easy and not TOO sweet. He loved it! and it was so delicious. one of my best recipes.
Provided by lanemaloriyahoo.com
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- follow directions on the back of the pancake mix box and add the diced strawberries to the mix.
- cook the pancakes.
- Syrup:.
- poor the water and strawberries in a deep big pan and bring to a boil.
- Cover the pot and simmer the strawberries for 10 minutes.
- Poor hot into the blender. Blend.
- strain the sauce back into the pot and bring to a boil once again. (throw pulp away of course).
- Slowly add the 1 cup of sugar to sauce and stir. Skim off the foam.
- ENJOY.
Nutrition Facts : Calories 2778.4, Fat 34.5, SaturatedFat 7, Cholesterol 145.6, Sodium 8427, Carbohydrate 537.5, Fiber 21.2, Sugar 39.6, Protein 70.9
HEART-SHAPED WHOLE-WHEAT PANCAKES WITH STRAWBERRY SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 50m
Yield 4 servings (serving size 2, 5-inch pancakes)
Number Of Ingredients 15
Steps:
- Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame.
- In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.
- Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
- Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using.
- Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.
Nutrition Facts : Calories 306 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 96 milligrams, Sodium 628 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 12 grams, Sugar 21 grams
CHOCOLATE PANCAKES WITH CARAMEL STRAWBERRY SAUCE
These rich chocolate pancakes are stacked high with chunks of white chocolate between each layer and served with a warm caramel-strawberry sauce. They make an indulgent weekend breakfast or after-dinner dessert for chocolate fans.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings (12 pancakes)
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- For the sauce: Combine the strawberries, 1/3 cup of the sugar and the salt in a bowl and toss to coat. Let stand for 10 minutes, toss again and mash half the berries with a potato masher or fork; set aside. Combine the remaining 2 tablespoons plus 2 teaspoons sugar with 2 tablespoons water in a medium skillet and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Continue cooking and stirring until the syrup turns medium amber in color, about 2 minutes. Remove the pan from the heat and add the strawberry mixture (it will bubble up). When the bubbling stops, return the pan to medium heat and continue cooking, stirring often, until the sauce thickens slightly and the caramel is completely dissolved, 2 to 2 1/2 minutes. Stir in the vanilla and pour sauce into a serving bowl; keep warm.
- For the pancakes: Whisk the flour, cocoa powder, cornstarch, sugar, baking powder, salt and baking soda together in a medium bowl. Whisk the milk, butter, eggs and vanilla together in another bowl. Add the wet ingredients to the dry ingredients and stir until just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium heat. Ladle a 1/4 cup of the batter into the skillet, spreading it into a 5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, about 45 seconds. Flip the pancakes and cook until the undersides are golden and batter is cooked through, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
- When ready to serve, stack 3 pancakes on each plate, layering 1 1/2 tablespoons white chocolate between each pancake and on top (you should have 4 stacks). Serve with warm Caramel Strawberry Sauce.
WHOLE-GRAIN STRAWBERRY PANCAKES
Pancakes made with whole wheat flour feature yogurt inside and out. What are you waiting for?
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 7
Number Of Ingredients 11
Steps:
- Heat griddle 12-inch skillet to 375°F or over medium-high heat. If necessary, grease with canola oil (or spray with cooking spray before heating).
- In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside. In medium bowl, beat eggs, 2/3 cup vanilla yogurt, the water and oil with wire whisk until well blended. Pour egg mixture all at once into flour mixture; stir until moistened.
- For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top, puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
- Place 2 pancakes on each individual serving plate. Top each with 1/4 cup sliced strawberries and 1 to 2 tablespoons strawberry yogurt.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (2 pancakes, 1/4 cup strawberries and 1 to 2 tablespoons yogurt), Sodium 380 mg, Sugar 14 g, TransFat 0 g
STRAWBERRY CHOCOLATE CHIP PANCAKES
Lauren's easy to follow recipe for pancakes is perfect. The pancake alone is like a warm chocolate covered strawberry rolled into a pancake. These are easy to whip up but they seem very fancy. They'd be great for a special occasion like Mother's Day or Valentine's Day. In every bite, you get bits of strawberries and warm...
Provided by Lauren Conforti
Categories Pancakes
Time 30m
Number Of Ingredients 9
Steps:
- 1. Rinse & clean the strawberries, cutting off the stems & any part that is not red & sweet.
- 2. Chop the strawberries into small dices, leaving several to cut in half for garnish.
- 3. In a large bowl, mix the Bisquick, milk & eggs until blended well.
- 4. With a spoon, fold in the chopped strawberries and mini chocolate chips. If needed, mix in a little more milk to get the right consistency.
- 5. Using a 1/4 cup measure, scoop out the batter & pour onto a lightly sprayed non-stick skillet, or griddle over medium heat.
- 6. When the top starts to bubble and the bottom is golden brown, flip the pancake and cook until both sides are golden.
- 7. Hint: If your batter is just a little too thick, you may need to turn the heat down lower and let them cook a minute or two longer to avoid a gooey middle (learned from experience, lol).
- 8. Top the pancakes with butter, syrup, whipped cream (or any combination of your choice) and garnish with 2-3 strawberry halves. Enjoy!
HEART SHAPED WHOLE-WHEAT PANCAKES WITH STRAWBERRY SAUCE
From Healthy Appetite on foodnetwork.com. I don't care about the heart shape thing, but the sauce is good! You can top with some Cool Whip free if you wish!
Provided by Darrinw2001
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 200°F Preheat a large nonstick griddle or skillet over a medium-low flame.
- In a medium bowl, whisk together the dry ingredients (flour through salt).
- In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.
- Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
- Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready.
- Strawberry sauce:.
- Puree strawberries in food processor to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.
- When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter.
- Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using.
STRAWBERRY VANILLA PANCAKES
These pancakes are made with fresh strawberries and pure vanilla extract. I happen to come across this recipe at 2 different recipe websites... allrecipes and Tasty Kitchen. While I enjoyed these pancakes, I do think you could cut back on the vanilla extract just a bit. The pancakes tasted great with maple syrup, but I also think they tasted even better with fresh strawberries and Reddi Wip Whipped Topping!
Provided by Cindi M Bauer
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium size bowl stir together, the flour, brown sugar, baking powder and salt.
- Pour in the milk, oil, egg, and vanilla extract (yes that's 2 tablespoons of extract), and mix until well blended.
- Stir in the 1 cup of fresh chopped strawberries.
- Coat a large skillet or griddle, with butter or cooking spray. Then heat skillet or griddle over medium heat.
- Pour batter into desired size of pancakes, onto skillet or griddle. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
- Top pancakes with either maple syrup, or jam, or fresh strawberries and Reddi Wip (or Cool Whip). I ate mine with fresh strawberries and Reddi Wip.
- Yields: 8 pancakes.
Nutrition Facts : Calories 144.2, Fat 5.3, SaturatedFat 1.4, Cholesterol 27.5, Sodium 407, Carbohydrate 18.8, Fiber 0.8, Sugar 4.7, Protein 3.5
FRESH PEACH PANCAKES WITH QUICK STRAWBERRY-PEACH SAUCE
Make and share this Fresh Peach Pancakes With Quick Strawberry-Peach Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h15m
Yield 14 pancakes
Number Of Ingredients 16
Steps:
- Make the sauce: add strawberries, peaches, Grand Marnier, and vanilla to a blender or food processor fitted with metal blade; whirl until smooth.
- Taste and add powdered sugar as needed.
- Store covered in the refrigerator until ready to use; will keep for 1 day.
- Make the pancakes: in a bowl, whisk the flour, brown sugar, baking powder, ginger, and cinnamon.
- In another bowl, whisk the milk, eggs, melted butter, Grand Marnier, and vanilla together to blend thoroughly.
- Pour the liquid ingredients over the dry ingredients and mix using a whisk, stopping when everything is combined (don't worry if the batter is a little lumpy).
- With a rubber spatula, gently fold in the peaches.
- Lightly butter or oil your griddle or skillet.
- Preheat over medium heat (if using an electric griddle, set to 350°).
- Spoon ¼ cup batter onto the griddle for each pancake, allowing space for spreading and use a spatula or the back of your spoon to lightly press the batter into rounds.
- When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
- Serve immediately w/ Quick Strawberry-Peach Sauce.
Nutrition Facts : Calories 138.7, Fat 5.1, SaturatedFat 2.9, Cholesterol 42.2, Sodium 56.7, Carbohydrate 20.2, Fiber 1.1, Sugar 8, Protein 3.4
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