Strawberry Hot Cakes Recipes

STRAWBERRY HOT CAKES

Steps:

• 1. Strawberries: Sprinkle sugar over strawberries and mix lightly. Pour orange juice over mixture and let it sit at room temperature about 30 minutes. Take out about 1/2 the mixture and puree it. Add pureed mixture back with the strawberries and refrigerate until ready to use.
• 2. Pancakes: Mix dry ingredients together in medium sized bowl. In a separate bowl whisk together egg yolks, ricotta cheese, milk, lemon juice, and lemon zest until smooth and creamy. Make a well in bowl with dry ingredients; pour liquids into well and stir gently just until dry ingredients are combined. In another bowl, beat the egg whites with a dash of salt until soft peaks form. Right before cooking, very gently fold and blend whites into the rest of the batter, being careful not to over-blend (batter will get thinner.)
• 3. Preheat electric grill to 375 F or stove-top grill to medium/medium-high heat (depending on your stove) - until drops of water dance across grill. Getting grill to the right temperature is the hardest part. If the grill is too low the pancakes will absorb the oil and be tough. If the grill is too hot, the outsides get burnt and the inside is either not done, or too dry. Once the grill is hot enough, coat it very lightly with olive oil and then a small pat of butter, spreading with a spatula to coat the entire surface. Test Grill Temperature: Start by pouring just a tablespoon of batter onto grill to make sure grill is at the right temperature. In about 1-1/4 minutes, you should see several bubbles rising to the top of the batter and popping. Flip the pancakes and cook another 1 minute until the other side is lightly browned. Remove to platter and slice in half to check doneness. Insides should be light, fluffy, and slightly moist all the way through and outsides should be lightly browned. Adjust grill temperature up or down as needed and repeat test until grill temperature yields a perfect cake. You won't want this batter to go to waste! Once the grill is set, pour about 1/4 cup batter onto grill for each cake and cook as directed above. Try different shapes and sizes if you like. I made the ones in the photos on Valentines Day so of course I had to make hearts. Cover cooked cakes with foil to keep warm until serving.
• 4. To serve, spoon chilled strawberries over pancakes and top with whipped topping.

HOT MILK CAKES WITH STRAWBERRIES AND CREAM

Steps:

• Preheat oven to 425°F. Spray six 3/4-cup custard cups with nonstick spray. Using electric mixer, beat eggs in medium bowl at high speed until thick, about 3 minutes. Gradually beat in 2/3 cup sugar; beat until thick and pale yellow, about 1 minute longer. Beat in 1/2 teaspoon vanilla. Add flour and beat 30 seconds. Bring milk and butter just to boil in small saucepan, stirring until butter melts. Add hot milk mixture to batter; beat until blended and smooth, about 30 seconds. Divide batter among prepared cups. Place cups on rimmed baking sheet.
• Bake cakes until tops rise (tall rounded peak will form in center of each), turn pale golden, and are firm to touch, about 16 minutes. Cool in cups at least 20 minutes. DO AHEAD: Can be made 8 hours ahead. Cool completely in cups, then cover and let stand at room temperature.
• Toss strawberries and remaining 1/2 cup sugar in medium bowl to coat; let stand 20 minutes for juices to form. Using electric mixer, beat cream, powdered sugar, and remaining 1/4 teaspoon vanilla in another medium bowl until peaks form.
• Remove warm or room-temperature cakes from cups and transfer to bowls. Cut off rounded top of each cake. Spoon some of berries and juices over. Cover berries with tops of cakes. Spoon whipped cream over, garnish with remaining berries and juices, and serve.