Ingredients

The following ingredients have 4 Servings
  • Buttermilk Pancakes:
  • 1 1/2 cups flour
  • 3 tbs sugar
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 oz melted unsalted butter
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 1/4 cups buttermilk
  • "Bloody" Chocolate Covered Strawberry Syrup:
  • 16 oz container of frozen strawberries in their own juice (defrosted)
  • 1/2 cup sugar
  • 2 tbs corn starch
  • 1 tsp vanilla extract
  • Chocolate syrup (about 2-3 tbs)

Instruction

  • Pancakes:
  • Whisk you wet pancake ingredients until combined. Whisk in your dry ingredients and let the batter stand for about 10 minutes. This is a good time to preheat your cooking pan. Cook the pancakes, in your preheated pan, for about a minute or two on each side. Check the pancakes by pressing lightly in the center, if its firm the pancakes are done.
  • Syrup:
  • Mix cornstarch and sugar until combined. In a medium sauce pot, add the strawberries with the juice (still cold) and sprinkle with the sugar mixture. Mix well until all evenly combined.
  • Cook on medium heat for about 10 minutes.
  • Using a hand blender, blend the strawberries into puree (or run it through food processor). Strain the mixture through a fine strainer to remove as much seeds as possible.
  • Mix in the chocolate syrup slowly, while stirring, until the desired color is reached.