Strawberry Pancakes With Mamma Callies Syrup Recipes

Steps:

• Preheat and grease the griddle.
• Sift the dry ingredients together, then beat in the butter, eggs, and milk.
• Pour batter onto the hot griddle, then sprinkle some strawberries onto each round.
• When the pancakes are full of bubbles, turn, cook other side until done, and serve with maple syrup or yogurt and more strawberries.

Steps:

• Preheat the oven to 200 degrees F.
• Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.
• Add the buttermilk, eggs, and cooled melted butter to a second bowl and whisk to combine.
• Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you will end up with tough and chewy pancakes.
• Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once butter melts, wipe skillet with a paper towel. Ladle about 1/4 cup of batter onto the griddle for each pancake. Evenly distribute chopped pecans on top of the pancakes. Cook the pancakes until the bubbles begin to burst on the surface, about 3 minutes, flip and continue cooking until the second side is a nice golden brown, about 2 more minutes. Repeat with remaining pancakes.
• Put the finished pancakes onto a sheet tray and let sit in the oven to stay warm as you finish.
• Arrange the pancakes on individual plates and serve with the syrup.
• Add the water, brown sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.

Steps:

• Using a vegetable juicer, juice the squash and reserve the pulp. (You should have about 1/2 cup of pulp and 1/2 cup of juice.) Place the squash pulp in a medium mixing bowl and sprinkle with the flour. Using your fingers, gently squeeze the pulp and flour together until just blended. Gently stir in the squash juice and apple juice until just blended.
• In a large bowl, whisk the egg whites to a very soft peak. Add the fig syrup and whisk to a medium-firm peak. Gently fold 1/3 of the egg whites into the batter base to lighten it, being careful not to fully incorporate the egg whites. Gently fold the lightened batter back into the egg whites. Again, be careful not to fully incorporate the mixture. (The more gently you treat the egg whites, the higher the batter will rise.)
• Heat a 12-inch non-stick saute pan over a medium heat until hot. With a paper towel dipped in the oil, lightly oil the pan. Working in batches, spoon about 2 tablespoons of the batter into the pan, to form as many 2 to 3-inch round cakes as will fit, and cook until just set. Gently turn the cake over and finish cooking, about 1 1/2 to 2 minutes. The cakes will be very soft. Repeat with the remaining batter.
• To serve: Shingle the cakes on heated plates. Place a quenelle of creme fraiche against each serving of cakes and drizzle with fig syrup. Sprinkle each plate with Indian maple sugar.

Steps:

• For Pancakes:.
• Whisk together all wet ingredients until slightly frothy.
• Add Bisquick and stir until mixed. Lumps are ok.
• Heat non stick skillet to medium, medium low and spray with cooking spray.
• Drop batter by scant 1/4 cups and cook on the first side until the pancakes rise a little bit and bubbles begin to break on the surface.
• ONLY FLIP WHEN the bubbles form/break. It will take about 2-3 minutes but don't be tempted to increase the heat.
• Cooking time on the second side is a little less.
• For Syrup:.
• Combine all ingredients in a microwave-safe bowl and microwave on high for 2 minutes if using frozen berries. Not sure about fresh.
• Stir. Pour over pancakes.

Steps:

• follow directions on the back of the pancake mix box and add the diced strawberries to the mix.
• cook the pancakes.
• Syrup:.
• poor the water and strawberries in a deep big pan and bring to a boil.
• Cover the pot and simmer the strawberries for 10 minutes.
• Poor hot into the blender. Blend.
• strain the sauce back into the pot and bring to a boil once again. (throw pulp away of course).
• Slowly add the 1 cup of sugar to sauce and stir. Skim off the foam.
• ENJOY.