Best 6 Strawberry Pancakes With Mamma Callies Syrup Recipes

BUTTERMILK PECAN PANCAKES WITH MAMMA CALLIE'S SYRUP

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.

EASY STRAWBERRY PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt, and sugar.
• Make a well in the middle and pour in the milk, egg, and butter. Mix with a whisk or fork until smooth.
• Add the strawberries to the batter, and using a spatula, gently fold them into the batter until just combined.
• Heat a non-stick griddle or large pan over medium-high heat, I set my griddle at 300-350 F. Grease or spray your surface.
• Pour or scoop ¼ cup of strawberry batter for each pancake. Wait until bubbles form to flip. Continue cooking for an additional minute to cook through, flip and brown on the other side. Remove from the pan or griddle and serve.

HOMEMADE STRAWBERRY SYRUP

Steps:

• In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.

STRAWBERRY PANCAKES

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.

STRAWBERRY PANCAKES WITH STRAWBERRY SYRUP

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.

STRAWBERRY VANILLA PANCAKES

Steps:

• In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
• Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.