Strawberry Pancakes From Rachael Ray Food

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 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 MAMMA CALLIE'S SYRUP

Steps:

• Make the syrup: Add 3/4 cup water, the brown sugar and salt to 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.
• Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda 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 over mix or you'll 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 the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
• Arrange the pancakes on individual plates and serve with the syrup.

STRAWBERRY PANCAKES FROM RACHAEL RAY

Steps:

• In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.
• Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries.
• Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.

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.

RACHAEL RAY'S FRESH STRAWBERRY MARG-ALRIGHTAS MARGARITAS

Steps:

• Reserve 4 strawberries with tops for garnish and split them.
• Clean, dry, and trim remaining strawberries.
• Add all but the reserved strawberries to a blender.
• To that, add the juice of 1 ripe lime, 2 rounded tablespoons sugar, a splash of orange juice, 1/2 a tray of ice cubes and 2 shots of tequila.
• Blend on high speed until the drink is icy but smooth.
• Rim a cocktail glass with lime juice and dip rim in salt and pour in the frozen strawberry lime drink.
• Garnish glass with a wedge of lime and a split strawberry.
• Repeat with remaining ingredients.