STRAWBERRY BLOSSOM PANCAKES RECIPE

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INGREDIENTS: 1 (16 oz.) pkg. frozen whole strawberries, thawed Strawberry Fluff (see below) 2 C. all purpose flour 1/4 C. sugar 2 Tbsp. baking powder 1 tsp. salt 1/2 tsp. baking soda 2 eggs, beaten 1 1/2 C. milk 1 (8 oz.) carton dairy sour cream 2 Tbsp. vegetable oil Fresh strawberry for garnish STRAWBERRY FLUFF: 1 (4 1/2 oz.) carton frozen whipped topping, thawed 1/3 C. dairy sour cream 1/4 C. reserved strawberry juice Reserved frozen whole strawberries, well drained DIRECTIONS: Thoroughly drain strawberries, reserving 1/4 cup juice for topping. Chop 1/2 cup drained strawberries; reserve remainder for topping. Prepare Strawberry Fluff; set aside. In a medium bowl, mix flour, sugar, baking powder, salt and baking soda. In another medium bowl, mix eggs, milk, sour cream and oil. Add to flour mixture. Add 1/2 cup chopped strawberries. Stir only until combined; the batter will still be lumpy. Preheat griddle. Brush preheated griddle with oil. Using 1/4 cup batter for each pancake, cook over medium high heat 2 to 3 minutes or until underside is golden brown and surface is bubbly. Turn and cook 2 to 3 minutes more or until other side is golden brown. Keep warm. Spread 1 pancake with about 1/3 cup Strawberry Fluff; repeat with 7 more pancakes. Top with remaining pancakes. Garnish with an additional dollop of Strawberry Fluff and a fresh strawberry. Makes 8 servings. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes