strawberry blossom pancakes
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| 1 | 16 oz.) pkg. frozen whole strawberries, thawed |
| | strawberry fluff (see below) |
| 2 cup | all purpose flour |
| 1/4 cup | sugar |
| 2 Tbsp | baking powder |
| 1 tsp | salt |
| 1/2 tsp | baking soda |
| 2 | eggs, beaten |
| 1-1/2 cup | milk |
| 1 | 8 oz.) carton dairy sour cream |
| 2 Tbsp | vegetable oil |
| | fresh strawberry for garnish |
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| strawberry fluff |
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| 1 | 4 1/2 oz.) carton frozen whipped topping, thawed |
| 1/3 cup | dairy sour cream |
| 1/4 cup | reserved strawberry juice |
| | reserved frozen whole strawberries, well drained |
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| thoroughly drain strawberries, reserving 1/4 cup juice for topping. chop |
| 1/2 cup drained strawberries; reserve remainder for topping. prepare |
| strawberry fluff; set aside. in a medium bowl, mix flour, sugar, baking |
| powder, salt and baking soda. in another medium bowl, mix eggs, milk, |
| sour cream and oil. add to flour mixture. add 1/2 cup chopped |
| strawberries. stir only until combined; the batter will still be lumpy. |
| preheat griddle. brush preheated griddle with oil. using 1/4 cup batter |
| for each pancake, cook over medium high heat 2 to 3 minutes or until |
| underside is golden brown and surface is bubbly. turn and cook 2 to 3 |
| minutes more or until other side is golden brown. keep warm. spread 1 |
| pancake with about 1/3 cup strawberry fluff; repeat with 7 more pancakes. |
| top with remaining pancakes. garnish with an additional dollop of |
| strawberry fluff and a fresh strawberry. makes 8 servings. |
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| (ID: 75130) Mirror: rec.food.recipes: Thu, Jan 6, 2005 |