Weekend breakfast is a must for the whole family. It is a great opportunity to sit down as family and eat something wholesome and delicious while catching up on what has happened over the week. Pancakes are a big part of our weekend breakfast tradition. They are quick, simple, affordable and require ingred̾i̾e ̾nts that are always on hand. And do you know the best way to eat pancakes? Absolutely smothered in Strawberry Sauce. The strawberry sauce is a great addition to add more flavor and som̾e̾t̾h ̾ing fresh to regular pancake mornings.
Strawberry Pancakes with Strawberry Sauce are light fluffy pancakes with crispy edges and little bits of sweet strawberries cooked right in them. They are topped with a lightly sweetened strawberry sauce. This is a delightful sweet treat for all the strawberry lovers in your life.
While I love to top my pancakes with oodles of maple syrup, the fruity topping is also great. When berries are in season I like to make a chunky sauce to top the pancakes, my yogurt bowl, or ice creams. I usually make a big batch of it and keep it in the refrigerator.
You can choose to go with blueberry or raspberry or even lemon as variations to the strawberry sauce. Any of these would give the tart flavour that goes so well with these soft pancakes. Want to make it more exciting for the kids? Add chocolate chips while frying it on the pan.
Prep Time: 15
Cook Time: 10
Total Time: 25 minutes
Yield: 12 pancakes
2 cups flour
2 teaspoon baking powder
2 teaspoon baking soda
3 tablespoons sugar
1 lb strawberries
1/4 cup sugar
4 tablespoons butter melted
1 1/2 cups milk
1 teaspoon vanilla
1/2 teaspoon salt
2 large eggs
1 tablespoon lime juice
2 tablespoons wḧïẗe vinegar or lemon juice
For Strawberry Sauce:
Wash, hull and slice strawberries (1/2 cup sliced extra fine set aside).
In a small saucepan, add strawberries, 1/4 cup sugar, and lime juice. Simmer for ten minutes over low heat, stirring every couple of minutes. Once it has thickened and like a compote consistency switch off the stove. Let it cool down. Then store in a clean jar.
You can make the sauce 1-3 days in advance. Put it in an airtight container and store in the fridge.
In a small bowl, mix milk and vinegar to combine and set aside for 5 minutes.
In a large mixing bowl, whisk together dry ingred̾i̾e ̾nts : flour, 3 tablespoons sugar, baking powder, baking soda and salt until combined.
Melt the butter and add to the milk mixture with egg, and vanilla.
Add milk mixture into flour mixture then using a spatula mix just until mixed. Gently fold in the reserved strawberries.
Grease with ½ teaspoon butter and heat a non-stick sкιℓℓet over medium heat.
Pour 1/4 cup of batter onto the sкιℓℓet. Repeat this for as many pancakes will fit on your skillet. Cook on low-medium heat for about 1 minute until bubbles appear on the surface. The cooking time might vary a little depending on the thickness of the pancake. Carefully flip with a spatula and cook until browned on the other side.
Serve with strawberry sauce over top and a dollop of whipped cream.