I thoroughly enjoyed eating these this morning. I just bought a huge container of strawberries without keeping in mind that strawberries do not stay fresh for very long. My daughter wanted pancakes, so this was a perfect recipe to satisfy her craving and use up some of the strawberries. And what could be a better on top of strawberry pancakes than a wonderful, fresh strawberry sauce and lightly sweetened whipped cream?
1 1/4 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
2 cups sliced strawberries
In a medium bowl, whisk together all dry ingredients
In another bowl, whisk egg, milk and vanilla
Add the wet to dry and whisk until just blended
Fold in strawberries.
Spoon batter onto hot buttered griddle or pan. Cook until set and bubbly, flip cook until both sides are golden brown.
1 pint of strawberries, cleaned and sliced in half
1/3 cup sugar
1 tablespoon water (or more as needed to get the consistency desired)
In small saucepan, cook strawberries and sugar over medium high heat until sauce thickens. Take off heat and with an immersion blender, blend to the smoothness desired (or put the entire mixture into a blender and puree.)
Put back into saucepan and add water if you want thinner sauce.
Spoon over pancakes and top with a dollup of whipped cream