Bloody Pancakes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 483
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 72
- Dietary Fiber
- 4
- Sugar
- 32
- Protein
- 11
- Cholesterol
- 131
- Sodium
- 635
- Total: 30 min
- Active: 30 min
Ingredients
Strawberry Sauce:
3 cups chopped strawberries
1/4 cup sugar
1/2 lemon, juiced
1 teaspoon pure vanilla extract
Pancakes:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/4 cups milk
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for cooking
2 large eggs
Dash pure vanilla extract
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.