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Triple Strawberry Pancakes

 

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Who doesn’t love a good pancake?  Well, I’ll admit that as much as I love them, I must have a salty side of bacon with mine.  I make pancakes often, and I love to change them up.  I recently bought an abundance of strawberries for making Strawberry Ice Cream, (a later post), and I thought hmmm…why not put the leftover strawberries into my basic pancake recipe and surprise my hubby, Don.  I should mention that I did get a little carried away with the strawberry thing…but I sure didn’t hear any complaints when serving them up to a certain person who was eagerly waiting to be served.  I named this recipe “Triple” Strawberry Pancakes for a reason.  I added strawberries to the batter, then I made a thick strawberry sauce to pour over the hot pancakes, and lastly I made some strawberry butter to spread over the pancakes.  Yep…carried away.  Don’t let this recipe intimidate you.  It takes a few minutes to prepare but it’s easy.  The good thing is that you can prepare everything but the pancakes the day before.

Okay, here’s how I made them…  My recipe follows the illustrated steps!

I did all of the following steps, except for making the pancakes, the night before.

The first thing I did was make some strawberry butter.  You don’t have to do this step if you prefer not to, but I was trying to use up a lot of strawberries.  This strawberry butter is also good on toast or biscuits…

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First I diced up some strawberries…

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Then I tossed them into a mixing bowl with a stick of soft butter and a little powdered sugar…

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And mixed them together and spooned the mixture into a small bowl and refrigerated it…How easy!!!

Okay, next I made the strawberry sauce.  I would’ve called this “syrup”, however, I left the strawberries in large pieces and cooked it until it was rather thick…

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First I coarsely diced some strawberries and tossed them into a large pot…

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Then I added some sugar and a little water and pure vanilla…
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Next I placed the pot over high heat and brought to a boil while stirring frequently…

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Then I turned down the heat to a simmer and cooked the strawberries for about 25 minutes until they were very soft and the mixture was sort of thick and syrupy and removed the pot from the heat…

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I used a potato masher and gently mashed up some of the strawberries, but leaving a lot of them in big pieces…

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The result was a slightly thick syrupy sauce with chunky strawberries.  I let the mixture cool, and I poured it into a large measuring cup and placed in the refrigerator.  Okay, step two complete…

The next thing I did was make a quick strawberry puree to add to my pancake batter, which took two minutes…

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First I diced up 1/2 cup of strawberries…

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And tossed them into my blender with a little sugar and pureed them for a few seconds….

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Then I poured the puree back into my measuring cup and placed it in the fridge…so easy…

And the last thing I did the night before was to whip up some fresh whipping cream.  If you don’t have time to do this, you can use whipped cream from a can or omit it, however, a certain brown-eyed person that I served asked for extra whipped cream.  This step is very quick and nothing beats fresh whipped cream…

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First I poured some heavy whipping cream into the mixing bowl of my stand mixer, (you can use a hand mixer too)…

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Then I added a little powdered sugar…
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Next I used my whisk attachment and whisked it on low for a minute or so, (so as to not give my face a cream bath), and I turned the mixer to high and whisked it until nice soft peaks formed.  Yes, you guessed it…I spooned it into a bowl and placed it into the refrigerator…

Okay, those steps might have taken a few minutes, but they really weren’t hard at all, and the only thing left, was making the pancakes the next morning.  I used my Sour Cream Buttermilk Pancakes recipe and adapted it slightly…

Here’s how I made the pancakes the next morning…

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First, I placed some flour, baking powder, baking soda, salt and sugar in a large mixing bowl and whisked the dry ingredients together…

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Then in a separate bowl, I whisked together some eggs, pure vanilla, oil and buttermilk…

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I whisked in the strawberry puree that I made the night before…

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And lastly, I added some sour cream…

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And whisked it in…

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Next I buttered a very hot griddle…

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And poured the batter onto the griddle in the size I preferred.  I waited for some air bubbles to start forming on the top, (about one minute)…

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And I flipped the pancakes over…

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And while the second side was cooking, I spread some of my strawberry butter on the tops…

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Then lastly, I poured some fresh strawberry sauce over them, and placed a dollop of whipped cream on top..

I served them up to a happy husband…

Make these and enjoy!

Cindy 

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Triple Strawberry Pancakes


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40

Description

Fluffy Sour Cream Buttermilk Pancakes filled with strawberry puree, topped with strawberry butter and drizzled with fresh strawberry sauce!


Ingredients

For The Strawberry Butter

  • 1 cup diced strawberries
  • 1 stick real butter, softened
  • 2 tablespoons powdered sugar

For The Strawberry Sauce

  • 16 ounces strawberries coarsely chopped
  • 1 cup water
  • 3 tablespoons water
  • 1 teaspoon pure vanilla

For the Whipped Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

For the Pancakes

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 large eggs, slightly beaten
  • 1 teaspoon pure vanilla
  • 1 tablespoon vegetable or canola oil
  • 1 cup buttermilk
  • 1/2 cup strawberry puree
  • 1/2 cup sour cream

Instructions

For the Strawberry Butter

  1. Whisk ingredients together in a bowl with a mixer or by hand. Refrigerate until ready to use.

For the Strawberry Sauce

  1. Place all ingredients in a large pot. Stir and bring to a boil over high heat. Reduce heat and simmer for 25 minutes or until strawberries are very tender and sauce is slightly thickened, and remove from heat. Using a potato masher, slightly mash a few of the strawberries, leaving the rest in large pieces. Refrigerate until ready to use.

For the Whipped Cream

  1. Pour the whipping cream in the bowl of a stand mixer, (or use a hand mixer). Add 2 tablespoons of powdered sugar and using the whisk attachment, whisk on low speed until the powdered sugar has dissolved and the cream has just slightly thickened. Turn mixer to high and whisk until soft peaks form. Refrigerate until ready to serve.

For the Pancakes

  1. Preheat a griddle to 350 degrees.
  2. Combine dry ingredients in a medium bowl and whisk or use a fork to blend.
  3. In a separate bowl, combine eggs, vanilla, oil and buttermilk together.
  4. Add the dry ingredients in with the wet ingredients, and mix just until combined.
  5. Brush butter on a preheated griddle. Pour pancake batter onto the hot griddle in desired sizes. Cook until bubbles begin to form on the top of batter, about one minute and flip pancakes. Butter the cooked side with strawberry butter, while the bottom side cooks. Transfer pancakes to a serving plate.
  6. Drizzle strawberry sauce over pancakes and add a dollop of whipped cream on top.
  7. Serve immediately!

Notes

  • The strawberry puree, butter and sauce can be prepared the day prior to making the pancakes.
  • Pancakes can be refrigerated for up to two days. Place pieces of parchment paper between each pancake and cover the pancakes with plastic wrap.
  • Pancakes can be frozen for up to one month, by placing parchment paper between pancakes and freezing in freezer bags.

Nutrition

  • Serving Size: 4

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