first class bloody pancakes vest

bloody pancakes

yummy
Holidays

Bloody Pancakes

Don't worry: No pancakes were harmed in the making of this recipe. A drizzle of sweet strawberry sauce creates the gruesome yet delicious effect.

Ingredients

Strawberry Sauce:

  • 3 cups chopped strawberries
  • 1/4 cup sugar
  • 1/2 lemon, juiced
  • 1 teaspoon pure vanilla extract

Pancakes:

  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1 1/4 cups milk
  • 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for cooking
  • 2 large eggs
  • Dash pure vanilla extract

Direction

  1. For the strawberry sauce: Cook the strawberries, sugar, lemon juice and 2 tablespoons water in a medium saucepan over medium heat, stirring frequently, until the berries break down, about 10 minutes. Stir in the vanilla. Strain through a fine-mesh sieve into a medium bowl, pressing on the solids; let cool. 
  2. Meanwhile, for the pancakes: Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the milk, butter, eggs and vanilla in a medium bowl, then whisk into the flour mixture until just combined. 
  3. Heat a griddle or large nonstick skillet over medium heat; lightly brush with melted butter. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary.
  4. Stack the pancakes, then drizzle with the strawberry sauce and insert a knife into the top.