Strawberry Pancakes With Mamma Callies Syrup Recipes

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BUTTERMILK PECAN PANCAKES WITH MAMMA CALLIE'S SYRUP



Buttermilk Pecan Pancakes with Mamma Callie's Syrup image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 cups unbleached all-purpose flour
3 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled, plus more for frying
Vegetable oil, for frying
Chopped pecans, to distribute over pancakes
Mamma Callies Syrup, for serving, recipe follows
3/4 cup water
1 cup light brown sugar
Small pinch salt

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.

STRAWBERRY PANCAKES



Strawberry Pancakes image

Everyone loves something sweet occasionally for breakfast, and pancakes frequently make the bill. Here is my personal recipe for this lovely delicious dish.

Provided by diadesigns

Time 15m

Yield Serves 4

Number Of Ingredients 11

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sliced strawberries
1 1/4-1 1/2 cups milk
2 eggs
1 teaspoon vanilla (optional)
2 tablespoons of butter
250 grams of Mascarpone Cheese

Steps:

  • Mix all of the dry ingredients together in a large bowl
  • Now add the milk, butter, vanilla extract and slightly beaten eggs to the dry mixture
  • Once all mixed heat a little bit of butter in your frying pan if it is not non-stick and start pouring in the batter to make a neat medium sized circle. Fry 1 minute on each side, or until the pancake is golden brown. Repeat this process until all of the mix is used up.
  • Add the strawberries to the pancakes while on your plate and scoop the mascarpone
  • cheese on top!
  • If you like to over indulge, add on some golden syrup as well!! SUGAR OVERLOAD!!!
  • Enjoy!!
  • Please stop by my blog http://diadesigns.com/blog12
  • for more great recipes and wonderful pictures of food!

STRAWBERRY PANCAKES



Strawberry Pancakes image

Make and share this Strawberry Pancakes recipe from Food.com.

Provided by Lvs2Cook

Categories     Breakfast

Time 20m

Yield 3 serving(s)

Number Of Ingredients 8

2 cups flour
3 tablespoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/3 cup butter, melted
3 large eggs
1 1/2 cups milk
1/2 cup chopped strawberry

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.

Nutrition Facts : Calories 664.5, Fat 30.6, SaturatedFat 17.4, Cholesterol 257.2, Sodium 1789.5, Carbohydrate 79, Fiber 2.8, Sugar 5.8, Protein 19.3

CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP



Cornbread Pancakes with Fresh Strawberry Syrup image

These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal. Serve with a dollop of homemade crème fraîche or sour cream.

Provided by Chef John

Categories     Pancakes

Time 1h35m

Yield 3

Number Of Ingredients 13

1 pound fresh strawberries, hulled
½ cup white sugar
½ cup cold water
2 teaspoons fresh lemon juice
¾ cup all-purpose flour
2 tablespoons white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 ¾ cups buttermilk
1 ¼ cups cornmeal
3 tablespoons unsalted butter, divided, or more as needed
2 large eggs

Steps:

  • Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
  • Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
  • Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
  • Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
  • Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
  • Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
  • Top warm pancakes with strawberry syrup.

Nutrition Facts : Calories 744.4 calories, Carbohydrate 130.7 g, Cholesterol 160.3 mg, Fat 17.9 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 1299.2 mg

STRAWBERRY PANCAKES WITH STRAWBERRY SYRUP



Strawberry Pancakes With Strawberry Syrup image

This recipe is awesome. I made this for my husband and I when I wanted to make something filling, creative, easy and not TOO sweet. He loved it! and it was so delicious. one of my best recipes.

Provided by lanemaloriyahoo.com

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

32 ounces buttermilk pancake mix
1 cup strawberry
4 cups strawberries
1 cup water
1 cup sugar
2 large fresh strawberries
1 tablespoon Cool Whip

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.

Nutrition Facts : Calories 2778.4, Fat 34.5, SaturatedFat 7, Cholesterol 145.6, Sodium 8427, Carbohydrate 537.5, Fiber 21.2, Sugar 39.6, Protein 70.9

STRAWBERRY VANILLA PANCAKES



Strawberry Vanilla Pancakes image

Light and fluffy pancakes packed with strawberries. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup.

Provided by Kristi

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 9

1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
2 tablespoons vegetable oil
2 tablespoons vanilla extract
1 cup chopped fresh strawberries

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.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 37.7 g, Cholesterol 51.4 mg, Fat 9.7 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 807.2 mg, Sugar 12.3 g

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