Strawberry Margarita Pancakes
- 2 cups self-rising flour
- 1/2 cup granulated white sugar
- 1/4 cup milk
- 1/3 cup vegetable oil
- 3 eggs
- 2 tablespoons red food dye
- 2 tablespoons pure strawberry extract
- 1 teaspoon vanilla extract
- 1 cup silver tequila
- 1 pint strawberries, rinsed and sliced
- Whipped cream, for garnish
- Pink sugar sprinkles, for garnish
- Zest of 1 lime, for garnish
- Lime Syrup, recipe follows
- Lime Syrup:
- 6 tablespoons lime juice
- 1 cup powdered sugar
Mix the flour and sugar together. Whisk in the oil, milk and eggs. Add the food dye and extracts and mix well. Stir in the tequila. At this point, it is sometimes necessary to add additional liquid to achieve the correct consistency; milk will work. The batter should be about the consistency of cupcake batter.
Heat a griddle to 300 degrees F. Drop batter by large spoonfuls onto the griddle. When bubbles begin to appear on top of the pancakes, add 1 to 2 strawberry slices to the top of each pancake, then flip. Cook for an additional 30 seconds to 1 minute and then remove, placing pancakes strawberry-side up on wax paper to cool. Stack them this way (upside down!) to display the fresh strawberries.
Garnish the pancakes with whipped cream, a sprinkle of pink sugar sprinkles, lime zest and Lime Syrup.Lime Syrup:
Combine the powdered sugar and lime juice in a small pot. Bring to a simmer over medium-low heat. Remove from the heat once dissolved and let cool.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy Leah Wilcox
Recipe courtesy of Ellie Krieger