My Pancakes For One With Strawberry Syrup Recipes

STRAWBERRY PANCAKES WITH STRAWBERRY SYRUP

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.

VANILLA YOGURT PANCAKES WITH STRAWBERRY SYRUP

Steps:

• Spray griddle with cooking spray and heat over medium heat or to 375.
• In a large bowl, mix flour, sugar, baking powder, baking soda, and salt; set aside.
• In another bowl, beat eggs, yogurt, and water with wire whisk; beat in butter.
• Pour egg mixture all at once into flour mixture; stir just until moistened.
• For each pancake, pour by 1/4 cupfuls onto hot griddle.
• Cook pancakes 1-2 minutes or until bubbly on top. Turn and cook other sides for an additional 1-2 minutes.
• Top each serving with 1/4 cup sliced strawberries and syrup.

CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP

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.

STRAWBERRY PANCAKES

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.

MY PANCAKES FOR ONE WITH STRAWBERRY SYRUP

Steps:

• For Pancakes:.
• Whisk together all wet ingredients until slightly frothy.
• Add Bisquick and stir until mixed. Lumps are ok.
• Heat non stick skillet to medium, medium low and spray with cooking spray.
• Drop batter by scant 1/4 cups and cook on the first side until the pancakes rise a little bit and bubbles begin to break on the surface.
• ONLY FLIP WHEN the bubbles form/break. It will take about 2-3 minutes but don't be tempted to increase the heat.
• Cooking time on the second side is a little less.
• For Syrup:.
• Combine all ingredients in a microwave-safe bowl and microwave on high for 2 minutes if using frozen berries. Not sure about fresh.
• Stir. Pour over pancakes.