Week 45 - Strawberry Limeade Pancakes with Coconut Syrup

If you want something sweet, fruity, and tropical, this is the recipe for you!  Pureed strawberries are mixed in to the batter along with some lime.  These tart little pancakes are then topped off with a rich, sweet coconut syrup which is just the perfect compliment. Jó étvágyat!

Strawberry Limeade Pancakes with Coconut Syrup
Ingredients:
1 cup flour
2 Tbsp. sugar
1 tsp baking powder
1/4 tsp baking soda
pinch of salt
1 egg
1/4 cup pureed strawberries
zest of 1/2 lime
juice of 1 lime (approximately 2 Tbsp)
3/4 cup milk
1 tsp vanilla extract
2 Tbsp butter melted, plus more to coat the pan/griddle

Directions:
1. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In a separate bowl whisk the egg, purred strawberries, lime zest, lime juice, milk, vanilla, and butter.

3. Combine the wet ingredients with the dry ingredients.

4. Lightly coat a preheated griddle or pan with butter and ladle batter onto griddle/pan.  Let cook for 2-4 minutes or until bubbles form around the edges.
5. Flip pancakes and continue to cook for another 2-4 minutes.

6. Serve with warm coconut syrup (recipe below)!


Coconut Syrup
Ingredients:
2/3 cup sweetened condensed milk
1 cup cream of coconut
1 cup coconut flakes

Directions:
1. Heat a pan over medium heat.  Do not add any butter, oil, or cooking spray.
2. Add the coconut flakes to the pan and toast, stirring often until a nice golden brown.

Before cooking

 You Nice and toasty

3. In a small sauce pot combine the sweetened condensed milk and cream of coconut.

4. Stir in the toasted coconut flakes and cook on medium heat, stirring often for about 15 minutes.  Transfer to a blender or food processor and blend well.  You could strain through a sifter to remove any bits of coconut that did not get blended very well, however I chose to skip this step and it still turned out to be a great recipe.