Strawberries And Cream Pancakes Recipes
STRAWBERRIES AND CREAM PANCAKES
What a great way to start the morning! Indulge yourself in tender pancakes layered with sweet berries and smooth cream.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Mix strawberries and 1/4 cup sugar; set aside. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir Bisquick, milk, 2 tablespoons sugar, the vanilla and eggs until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream. Makes 12 pancakes.
Nutrition Facts : Calories 670, Carbohydrate 70 g, Cholesterol 210 mg, Fiber 4 g, Protein 12 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 950 mg
STRAWBERRY CHEESECAKE PANCAKES
More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime-strawberries! The pancakes, sauce and cream cheese filling all feature fresh, ripe berries. -Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Time 45m
Yield 20 pancakes (3/4 cup spread and 3 cups sauce).
Number Of Ingredients 17
Steps:
- In a small bowl, beat cream cheese and sugar until smooth; stir in strawberries. Chill until serving., In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in strawberries., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., For sauce, in a small saucepan, combine the strawberries, jam and water; heat through. Spread cream cheese mixture over pancakes; top with sauce. (Refrigerate remaining sauce for another use.)
Nutrition Facts : Calories 335 calories, Fat 18g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 413mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 2g fiber), Protein 8g protein.
STRAWBERRIES AND CREAM CUPCAKES
this is another recipe i created on a whim. i was making plain cupcakes and looked in my cupboard and i noticed a full bottle of strawberry essence from my chocolate making experiments at easter. i love the topping for this. white chocolate ganache is divine with these cupcakes. but don't add too much cream. it might look too little but the recipe is correct. if you want you can add a fresh strawberry on top.
Provided by dalzsu
Categories Dessert
Time 27m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- pre-heat oven to 180 degrees celcius
- melt butter over low heat until almost all of the butter is melted. take off heat. the rest of the butter should melt in radiant heat. cool for 1 min
- whisk eggs and milk in a medium bowl until well combined and slightly frothy. add butter and whisk well.
- combine flour and sugar in a large bowl. make a well in the centre. pour in egg mixture. stir until well combined and smooth.
- add food dye and strawberry essence. mix well.
- pour batter into 12 hole cupcake tin or patty cases in tin and bake for 12-15 minutes or until light golden colour
- whilst cupcakes are cooking place white chocolate aand cream in a china bowl in a saucepan full of water and boil on medium heat whilst stirring chocolate and cream. stir until melted, smooth and combined.
- put chocolate mix in the fridge for 20 min or until mixture thickens but does not harden.
- this should allow enough time to cook cupcakes and take them out of the oven to cool.
- pour or spread white chocolate ganache over cooled cupcakes and leave in fridge to set.
- relax and enjoy!
Nutrition Facts : Calories 233.1, Fat 13.4, SaturatedFat 8.1, Cholesterol 59.6, Sodium 86.4, Carbohydrate 24.6, Fiber 0.5, Sugar 10.6, Protein 3.9
PANCAKES WITH FRESH STRAWBERRIES
The Amish know how to make a delicious pancake. This is probably the lightest, fluffiest pancake I've ever eaten, and it didn't require beating the egg whites. The recipe really does call for a tablespoon of vanilla (I thought it was a typo too). These are so simple there's no excuse to use pancake mix again. You can make them with or without the whipped cream and strawberries. Recipe from The Amish Cook at Home. Serving size is estimated because it wasn't listed.
Provided by AmyZoe
Categories Breakfast
Time 25m
Yield 6-8 pancakes, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk to blend.
- In another bowl, whisk the milk, oil, vanilla, and egg together.
- Stir the wet ingredients into the dry ingredients just until combined. Do not overmix.
- Put a little oil on a griddle or large skillet and heat over medium-high heat.
- Drop the batter by tablespoons onto the griddle or in the pan to form several small pancakes.
- Cook until golden on each side (2 to 3 minutes).
- Transfer the pancakes to plates.
- Top the pancakes with a few strawberries and some whipped cream.
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Step 1. In a medium bowl combine strawberries, orange peel, and 1/4 cup orange juice. Cover and let stand for 20 to 30 minutes to blend flavors, …
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- In a medium bowl combine strawberries, orange peel, and 1/4 cup orange juice. Cover and let stand for 20 to 30 minutes to blend flavors, stirring occasionally.
- In a large bowl stir together flours, seeds, sugar, baking powder, and salt. In another bowl use a fork to combine milk, egg, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
- For each pancake, pour 2 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to an even layer if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Keep pancakes warm in a 200°F oven while making the rest.
- To serve, in a small bowl combine cream cheese and 1 to 2 tablespoons orange juice; spread evenly over pancakes. Top with strawberries.
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From eatingwell.com
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- In a medium bowl combine strawberries, orange peel and 1/4 cup orange juice. Cover and let stand for 20 to 30 minutes to blend flavors, stirring occasionally.
- In a large bowl stir together flours, seeds, sugar, baking powder and salt. In another bowl use a fork to combine milk, egg and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
- For each pancake, pour 2 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Spread batter to an even layer if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown; turn over when surfaces are bubbly and edges are slightly dry. Keep pancakes warm in a 200 degrees F oven while making the rest.
- To serve, in a small bowl combine cream cheese and orange juice; spread evenly over pancakes. Top with strawberries.
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