Pancakes with strawberry syrup

Name: Pancakes with strawberry syrup - Geta O.
Ingredients: 2 large eggs (from moms hens) 1 pinch of salt 20 g brown sugar 300 g flour 3 tablespoons oil milk to thin the dough

Dessert - Pancakes with strawberry syrup by Geta O. - Recipia

Pancakes with Wild Strawberry Syrup I had a little syrup left from the wild strawberry jam, and I didn't want to let it go to waste in the fridge. Pancakes were the simplest choice, especially since there's always someone in the family who asks for them. The batter is made from eggs, flour, sugar, salt, oil, and milk, with the milk added gradually until the mixture becomes thin enough for the pan. In the end, the pancakes are filled with the wild strawberry syrup. For serving, I added vanilla ice cream, chocolate glaze, and a little extra syrup on top. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: pancakes are browned one by one on both sides Servings: the number varies depending on the amount of milk added and how thin the pancakes are Difficulty: easy Recipe type: simple dessert, suitable for using leftover syrup from wild strawberry jam Ingredients 2 large eggs, preferably free-range 1 pinch of salt 20 g brown sugar 300 g flour 3 tablespoons oil Milk, added gradually to thin the batter Wild strawberry syrup, for filling the pancakes Optional, for serving: vanilla ice cream, chocolate glaze, and extra wild strawberry syrup Preparation Method 1. Place the eggs in a bowl and add the salt, brown sugar, and flour. Mix the ingredients until you obtain a lump-free composition. 2. Incorporate the 3 tablespoons of oil. 3. Gradually pour in the milk, stirring after each addition. The amount is not specified exactly, as it depends on the desired consistency. The batter should be thin enough to be easily poured into the pan and spread into a thin layer. 4. Heat the pancake pan. No additional oil is specified for the pan in the original recipe; the oil is already in the batter. 5. Pour a ladle of batter into the heated pan and distribute the mixture into an even layer. 6. Let the pancake brown on the first side, then flip it and brown it on the other side. 7. Continue in the same way until you finish the batter. As they are ready, the pancakes can be stacked on top of each other. 8. Fill each pancake with wild strawberry syrup and fold or roll it, as preferred. The syrup is liquid, so it is easier to use if you don't pour too much at once. For the version served with ice cream, place a pancake on a plate, add vanilla ice cream, chocolate glaze, and plenty of wild strawberry syrup. This combination is best served immediately while the pancake is fresh and the ice cream is cold. Why I Make the Recipe Often This recipe is useful when there is leftover syrup from a jam and it is not enough for a new jar or for another preparation. Pancakes are simple, and the batter does not require special ingredients. The wild strawberry syrup gives them the main flavor and can be used directly as a filling without separate preparation. The recipe is easily adaptable to the amount of syrup available. If you only have a little, you can use it on top of the pancakes, not necessarily in between. If there is more, the pancakes can be filled and served with a little extra syrup on top. Tips Milk should be added gradually, not all at once. This way, you can control the consistency of the batter and stop exactly when it becomes thin enough. If there are large lumps of flour in the mixture, continue mixing before you start cooking. A homogeneous batter spreads more easily in the pan. The pan must be heated before the first pancake. The batter is poured with a ladle, in an amount suitable for the size of the pan. Pancakes should be flipped after the first side is browned. If flipped too early, they can break more easily. The wild strawberry syrup can spill if too much is used. For rolled pancakes, it is more practical to distribute it in the middle and then roll tightly without pressing too hard. Substitutions Large eggs are used in the original recipe and help bind the batter. No specific substitution is recommended, so changing them may alter the texture of the pancakes. Brown sugar can be replaced with another type of sugar, but the recipe is written with brown sugar, which is also the version used here. Wild strawberry syrup can come from jam, as specified in the recipe. There is no need to turn it into another filling. Variations The simplest variation is serving the pancakes with wild strawberry syrup only on top, without filling. This way, you can more easily control the amount of syrup for each serving. For a heartier dessert, the pancake can be served with vanilla ice cream and chocolate glaze, as included in the original version. Additional wild strawberry syrup can also be added over the ice cream. If you want to keep the wild strawberry flavor more discreet, use the syrup only inside. If you prefer a sweeter dessert, add syrup on the outside just before serving. Serving Ideas Pancakes can be served immediately after being filled. For the version with ice cream, place a pancake on a plate, add vanilla ice cream, then chocolate glaze and wild strawberry syrup. They can be folded in quarters or rolled. The shape does not change the taste, but rolled pancakes are easier to fill with a controlled amount of syrup. Frequently Asked Questions 1. How much milk should be added to the batter? The recipe does not specify an exact amount. Milk is added gradually until the batter is thin enough to be poured and spread in the pan. The amount may vary depending on the flour and the desired thickness of the pancakes. 2. Is oil added to the pan? In the original recipe, 3 tablespoons of oil are used in the batter, and no additional oil is mentioned for the pan. The pan is heated, and then the batter is poured directly with a ladle. 3. Can I use the syrup just as a topping? Yes. The syrup is used as a filling, but it can also be poured over folded or rolled pancakes. This version is practical when you have a small amount of syrup. 4. What can pancakes be served with? In the original recipe, they are served with wild strawberry syrup. For a richer portion, vanilla ice cream, chocolate glaze, and extra wild strawberry syrup can be added. 5. Why is the exact number of pancakes not specified? The number depends on how much milk is added, how much batter you use for each pancake, and the size of the pan. For this reason, the recipe does not provide a fixed number of servings. Nutritional Values The values are estimated. They cannot be calculated accurately as the amount of milk and wild strawberry syrup are not specified, and the final number of pancakes varies from one preparation to another. For a simple pancake, without syrup, ice cream, or chocolate glaze, the estimate can be around 120–180 kcal, depending on the size and the amount of batter used. This can contain approximately 4–6 g of protein, 20–30 g of carbohydrates, and 3–6 g of fat. Wild strawberry syrup mainly adds carbohydrates and sugars. Vanilla ice cream and chocolate glaze further increase the calorie, carbohydrate, and fat intake. For a more accurate value, the exact quantities of milk, syrup, and toppings, as well as the number of pancakes made, would be needed. Storage and Reheating Simple pancakes can be stored in the fridge, covered, until serving. It is better to add the syrup close to serving time, especially if you want the edges not to become too soft. Pancakes filled with syrup can be stored, but their texture becomes softer. Ice cream and chocolate glaze are added only on the plate, not before storage. For reheating, pancakes are heated one by one in the pan. The original recipe does not specify a method or exact time for reheating, so it is sufficient to heat them until they reach the desired temperature again without browning them excessively.

Pancakes with strawberry syrup

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