Mmmm...don't you just love strawberries? The boys and I bought a pint of strawberries and decided to have pancakes for dinner the other night since DR is in Kansas and I don't have to feed him anymore. Breakfast for dinner doesn't set well with DR. He insists there's just something wrong with switching meals like that!
This pancake syrup/sauce turned out scrumptious! Not too thick, not too runny, not too thin, just the right texture. Plus, don't pancakes look prettier served with bright fresh fruit?
1 pint of fresh strawberries, cleaned and sliced
1/3 cup of sugar
1 teaspoon of vanilla
Combine half of the strawberries, sugar and vanilla in a small saucepan and heat over medium heat until sugar has liquefied, about 5 minutes. Pour contents of saucepan into a blender and puree. Return sauce to saucepan and simmer for about 10 minutes until thickened. Add remaining sliced strawberries to saucepan and simmer for additional 5 minutes, just enough to slightly soften strawberries. Serve warm over pancakes.
1 cup milk
1 egg, beaten
1 Tablespoon of sugar
2 teaspoon baking soda
1/2 teaspoon of salt
1/2 cup flour
1/4 cup cornmeal
1/4 cup whole wheat flour
Beat egg and add milk. Add remaining ingredients and mix to combine. Pour 1/4 cup of batter at a time into hot skillet. Cook until golden brown on both sides. (Did I really need to tell you how to cook pancakes?) Serve pancakes warm under strawbery sauce.