Recipe courtesy of Jenny Rosenstrach
Pancake "Cake" with Sparkling Strawberries
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 183
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 4
- Cholesterol
- 57
- Sodium
- 216
- Total: 45 min (includes standing time)
- Active: 30 min
Ingredients
Pancake Batter:
3/4 cup water
1/2 cup milk
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1/4 cup butter, melted, plus 3 tablespoons melted butter, for brushing the pan/griddle
Sparkling Strawberries:
1 pint strawberries, quartered
3 tablespoons sugar
1/2 cup chilled sparkling wine or cider
Directions
- For the pancake batter: Preheat the oven to 200 degrees F; place a dinner plate in the oven.
- Whisk together the water, milk, eggs, flour, baking powder, salt, sugar and 1/4 cup melted butter in a large bowl until completely smooth. Do not overmix.
- Brush the surface of a nonstick pan set over medium heat with some of the remaining melted butter. Spoon 1/3 cup of the batter into the pan and tilt the pan so the pancake is thin and about 6 inches in diameter. Flip once it looks crispy on the edges and air holes appear in the center. Cook another minute until cooked through. Remove the pancake to the plate in the oven to keep warm. Continue making pancakes until all the batter is gone, brushing the pan with butter as needed. Pile the pancakes one on top of the other in an organized stack as you go. You should have about 10 total.
- For the sparkling strawberries: In a medium bowl, combine the strawberries and sugar and gently toss to coat. Pour the sparkling wine over the strawberries and let sit for 10 to 15 minutes in the refrigerator. Serve over the pancakes.