Pancakes with Strawberry Sauce

Neuza Costa

4 February, 2024

Starting Valentine's Day with a delicious breakfast to surprise your significant other is unmatched.
Pancakes are a staple in American cuisine and can be served in various ways with different toppings.
This version with strawberries is perfect for a romantic breakfast.
If you don't use all the batter at once, you can store it in the refrigerator.
You can also use berries instead of strawberries and accompany it with natural Greek yogurt or whipped cream.

Ingredients

• Strawberries for garnish
• 500 g (1.1 lbs) of strawberries, hulled and quartered (sauce)
• 120 g (4.2 oz) of sugar (sauce)
• 1 cinnamon stick (sauce)
• 1 tablespoon of lemon juice (sauce)
• 2 eggs
• 200 g (7 oz) of plain wheat flour (pancakes)
• 250 ml (8.5 fl oz) of milk (pancakes)
• 1 heaping teaspoon of baking powder (pancakes)
• 4 tablespoons of sugar (pancakes)
• 1 teaspoon of vanilla essence (pancakes)
• 50 g (1.75 oz) of melted butter (pancakes)
• Butter, as needed (pancakes)

Instructions

1. 1
   Start by making the sauce.
   In a saucepan, cook the strawberries, sugar, lemon juice, and cinnamon stick over low heat for about 20 minutes.
   Stir occasionally with a spoon to prevent sticking.

   Mark as done
2. 2
   After 20 minutes, when the sauce starts to thicken, remove the cinnamon stick and blend slightly with an immersion blender.
   Finally, stir and set aside.

   Mark as done
3. 3
   Meanwhile, prepare the pancakes.
   In a blender, combine the eggs, flour, sugar, baking powder, vanilla essence, melted butter, and milk.
   Blend everything until the batter is smooth.

   Mark as done
4. 4
   Heat a little butter in a non-stick frying pan.
   Pour a small ladle of batter into the center of the pan.
   Cook over medium/low heat for about 1 and a half minutes.
   When the pancake is golden brown, flip and cook for a few seconds on the other side.
   Once golden brown on both sides, remove with a slotted spoon and place on a serving plate.
   Top the pancake with some sauce.

   Mark as done
5. 5
   Repeat the process, ensuring the pancakes are all the same size.
   After every 2 pancakes, add a bit more butter to the pan and let it heat.

   Mark as done
6. 6
   Serve individually, placing 3 pancakes on each plate, or make a stack.
   If you don't want to use all the batter at once, you can store it in the refrigerator for up to 2 days.
   These pancakes can be served with natural Greek yogurt or whipped cream.

   Mark as done

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