Pancakes with Fresh Strawberry Syrup

Pancakes with Fresh Strawberry Syrup

It’s so easy to whip up pancakes in the Power Chef® System that you’ll have time to create an addictively delicious syrup (which is also pretty great over desserts).

Pancakes with Fresh Strawberry Syrup

Yield: 6

Serving Size: 2 pancakes with 2 tbsp. syrup

Pancakes with Fresh Strawberry Syrup

Ingredients

    Fresh Strawberry Syrup (makes 2 cups)
  • 1 lb. 445 g strawberries, stemmed
  • 3/4 cup granulated sugar
  • 2 tbsp. maple syrup or corn syrup
  • 1 tbsp. lemon juice
  • 1 tbsp. unsalted butter
    Pancakes
  • 1 1/2 cups reduced-fat (2%) milk
  • 2 eggs
  • 1/4 cup canola oil
  • 2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. backing soda
  • 1 tsp. coarse kosher salt
  • 2 tbsp. granulated sugar
  • 1 tsp. Cinnamon-Vanilla Seasoning Blend

Instructions

    Syrup
  1. Place strawberries into base of Power Chef® System fitted with blade attachment, cover and pull cord 8-10 times until pureed.
  2. Place puree in 1-Qt./1 L Micro Pitcher and add remaining syrup ingredients. Microwave at 50% power 9-10 minutes until boiling, monitoring during last few minutes to prevent syrup from boiling over.
  3. Serve warm and refrigerate any remainder for up to 5 days; warm before serving.
    Pancakes
  1. Preheat griddle pan over medium heat. In base of Power Chef® System, fitted with paddle whisk attachment, combine milk, eggs and oil. Cover and pull cord until blended.
  2. Add flour, baking powder, baking soda, salt, sugar and seasoning blend over liquids in Power Chef® base. Cover and pull cord 6-8 times until mixed; do not over mix.
  3. Ladle 1/4 cup batter onto the hot griddle. Cook until bubbles begin to set around the edges of the pancakes and the griddle-side is golden. Gently flip and continue cooking 1-2 minutes more. Remove from griddle and serve warm. Repeat with remaining batter.

Notes

For fluffier pancakes, replace milk with buttermilk. If you don't have buttermilk, create a substitution by adding 1 tbsp. white vinegar or lemon juice to a 1-cup measuring cup, filling to brim with milk and letting it stand 5-10 minutes.

!Fresh Strawberry Syrup (makes 2 cups)
1 lb. 445 g strawberries, stemmed
3/4 cup granulated sugar
2 tbsp. maple syrup or corn syrup
1 tbsp. lemon juice
1 tbsp. unsalted butter
!Pancakes
1 1/2 cups reduced-fat (2%) milk
2 eggs
1/4 cup canola oil
2 cups all-purpose flour
2 1/2 tsp. baking powder
1 tsp. backing soda
1 tsp. coarse kosher salt
2 tbsp. granulated sugar
1 tsp. Cinnamon-Vanilla Seasoning Blend
!Syrup
Place strawberries into base of Power Chef® System fitted with blade attachment, cover and pull cord 8-10 times until pureed.
Place puree in 1-Qt./1 L Micro Pitcher and add remaining syrup ingredients. Microwave at 50% power 9-10 minutes until boiling, monitoring during last few minutes to prevent syrup from boiling over.
Serve warm and refrigerate any remainder for up to 5 days; warm before serving.
!Pancakes
Preheat griddle pan over medium heat. In base of Power Chef® System, fitted with paddle whisk attachment, combine milk, eggs and oil. Cover and pull cord until blended.
Add flour, baking powder, baking soda, salt, sugar and seasoning blend over liquids in Power Chef® base. Cover and pull cord 6-8 times until mixed; do not over mix.
Ladle 1/4 cup batter onto the hot griddle. Cook until bubbles begin to set around the edges of the pancakes and the griddle-side is golden. Gently flip and continue cooking 1-2 minutes more. Remove from griddle and serve warm. Repeat with remaining batter.