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Almond Pancakes with Strawberries and Lemon Whipped Cream

Ingredients 16 oz Best Choice® Whole Frozen Strawberries 1 cup Best Choice® Granulated Sugar 1/2 cup Water plus 2 tbsps, divided 2 tbsps Best Choice® Corn Starch 2 cups Best Choice® Buttermilk Complete Pancake and Waffle Mix 1 1/2 cups Water 1 tsp Almond Extract 1/2 cup Best Choice® Sliced Almonds, lightly toasted 1 cup… Read more »

Ingredients

16 oz Best Choice® Whole Frozen Strawberries
1 cup Best Choice® Granulated Sugar
1/2 cup Water plus 2 tbsps, divided
2 tbsps Best Choice® Corn Starch
2 cups Best Choice® Buttermilk Complete Pancake and Waffle Mix
1 1/2 cups Water
1 tsp Almond Extract
1/2 cup Best Choice® Sliced Almonds, lightly toasted
1 cup Heavy Whipping Cream
1/2 cup Best Choice® Powdered Sugar
1/2 tsp Lemon Extract

Directions
Serves 4

1. In a medium saucepan, combine the strawberries, sugar and a 1/2 cup of water. Bring to a simmer. Meanwhile, in a small bowl, mix the remaining 2 tbsps of water with the corn starch until dissolved. Add to the strawberry mixture and stir until the sauce has thickened. Remove from heat and set aside.
2. Using a hand held mixer on low speed, mix the whipping cream, powdered sugar and lemon extract together until soft peaks form. Be careful not to over whip. Place in refrigerator until ready to serve.
3. In a large bowl, combine the pancake mix, 1 1/2 cups of water and almond extract. Stir with a wire whisk until large lumps disappear. Heat skillet over medium-low heat or electric griddle to 375° F. Skillet is ready when drops of water sizzle, then disappear almost immediately.
4. Pour slightly less than a 1/4 cup of the mix for each pancake onto greased griddle and sprinkle with toasted sliced almonds. Flip pancakes when bubbly and golden brown. Repeat with the remaining batter.
5. Serve pancakes with strawberries and whipped cream.


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