Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Bloody Pancakes
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 483
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 4 g
- Sugar
- 32 g
- Protein
- 11 g
- Cholesterol
- 131 mg
- Sodium
- 635 mg
Breakfast just got scarier with these fluffy pancakes served with a blood-like strawberry sauce.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 483
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 4 g
- Sugar
- 32 g
- Protein
- 11 g
- Cholesterol
- 131 mg
- Sodium
- 635 mg
Ingredients
Strawberry Sauce:
Pancakes:
Directions
- For the strawberry sauce: Cook the strawberries, sugar, lemon juice and 2 tablespoons water in a medium saucepan over medium heat, stirring frequently, until the berries break down, about 10 minutes. Stir in the vanilla. Strain through a fine-mesh sieve into a medium bowl, pressing on the solids; let cool.
- Meanwhile, for the pancakes: Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the milk, butter, eggs and vanilla in a medium bowl, then whisk into the flour mixture until just combined.
- Heat a griddle or large nonstick skillet over medium heat; lightly brush with melted butter. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary.
- Stack the pancakes, then drizzle with the strawberry sauce and insert a knife into the top.
