thin pancakes with strawberry-orange sauces
I made this for my mom and assorted others for Mothers' Day this morning. They were really delicious, but I learned that the pan has to be *exactly* the right temperature or else they burn in two seconds flat. Also, if you like fully cooked food, don't get bored at the end and just throw the rest of the batter in the pan because you want to eat already.
From Everybody Likes Sandwiches with very few modifications. I doubled the recipe for 5 people and there were no leftovers.
Pakcakes:
4 eggs
1 c flour
1 T sugar
1 t salt
1 c milk
1 T vegetable oil + extra for frying [I started using the spray stuff for the pan after the first one came out kind of oily]
Sauce:
250 g strawberries, roughly chopped
juice of 1/2 orange + zest
2 T sugar
1/2 T cornstarch whisked with a bit of cold water
1. Whisk together the eggs, flour, sugar and salt together. Pour in milk and the oil and blend well until batter is smooth and runny. Set aside.
2. Start your sauce by adding chopped strawberries, orange juice and zest and sugar into a small saucepan. Bring to a boil and let the sauce reduce slightly. Turn down the heat and add in the cornstarch slurry and stir until combined. Let it cook further for another few minutes and then remove from heat.
3. Put oil in a large frying pan and slowly add in batter. When the top becomes dry, flip. Repeat with remaining batter until you have a lovely stack of thin pancakes. Divvy up the haul and generously pour strawberry sauce over top.
From Everybody Likes Sandwiches with very few modifications. I doubled the recipe for 5 people and there were no leftovers.
Pakcakes:
4 eggs
1 c flour
1 T sugar
1 t salt
1 c milk
1 T vegetable oil + extra for frying [I started using the spray stuff for the pan after the first one came out kind of oily]
Sauce:
250 g strawberries, roughly chopped
juice of 1/2 orange + zest
2 T sugar
1/2 T cornstarch whisked with a bit of cold water
1. Whisk together the eggs, flour, sugar and salt together. Pour in milk and the oil and blend well until batter is smooth and runny. Set aside.
2. Start your sauce by adding chopped strawberries, orange juice and zest and sugar into a small saucepan. Bring to a boil and let the sauce reduce slightly. Turn down the heat and add in the cornstarch slurry and stir until combined. Let it cook further for another few minutes and then remove from heat.
3. Put oil in a large frying pan and slowly add in batter. When the top becomes dry, flip. Repeat with remaining batter until you have a lovely stack of thin pancakes. Divvy up the haul and generously pour strawberry sauce over top.
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