Whether you’re a big fan of how to make strawberry vanilla pancakes, the finished dish is typically filled with white stuff on the bottom, leaving a little pile there to collect dust after breakfast.
However, at this game-changing party, you want a final showcase that showcases your leftovers. Your leftovers will include maple syrup, ground honey, and raspberry jam.
- 1/2 cup cold water
- 2 tbsp granulated sugar
- 2 tbsp water
- For the pancake batter
- 1 lb. frozen and thawed strawberries
- 8 tbsp unsalted butter, melted
- 2 1/2 cups all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. nutmeg
- 8 tbsp melted unsalted butter
- For the scrumptious sauce
- 1 1/2 cups water
- 1 tbsp lemon juice
- 1/4 tsp. maple syrup
- 1/2 tsp. vanilla extract
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, combine the cold water, the sugar, and the water, and stir until no lumps remain. Set aside to cool.
Mix the melted butter into the batter, mixing until just combined. Add the flour, baking powder, baking soda, nutmeg, and cooking soda until just combined. If the batter is too thick, add a little water until it is smooth.
Pour the batter onto the baking sheet, dividing it evenly. Bake for 10 to 15 minutes, until golden and toothpick inserted in the center, comes out clean.
For the sauce, simmer the water, lemon juice, maple syrup, and vanilla extract over medium heat until the maple syrup has softened into syrup.
Serve the pancakes immediately or let cool to room temperature.
Recipe before serving:
Pancake batter
- 1 lb. frozen and thawed strawberries
- 8 tbsp butter, melted
- 2 1/2 cups all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. nutmeg
- 8 tbsp melted unsalted butter
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- For the sauce
- 1 1/2 cups water
- 1 tbsp lemon juice
- 1/4 tsp. maple syrup
- 1/2 tsp. vanilla extract
Whisk together the boiled syrup, lemon juice, maple syrup, and vanilla in a small saucepan over medium heat until the maple syrup has softened into syrup. It will begin to thicken until you can stir it lightly. Set aside to cool.
