Q1: What is the absolute, number one secret to truly light and fluffy, not flat and tough, pancakes?

The secret is to not overmix your batter ! After you have combined your wet and your dry ingredients, you want to whisk them together until they are just barely combined. A few small lumps of flour are not only okay, they are a good sign! Overmixing the batter will overdevelop the gluten in the flour, which is the number one culprit behind a tough, dense, and rubbery pancake.

Q2: Can I make the "bloody" strawberry sauce ahead of time?

Yes, absolutely! The homemade strawberry sauce is a perfect make-ahead component. You can prepare it completely and store it in an airtight container or a jar in the refrigerator for up to 1 week .

Q3: Can I freeze the leftover pancakes?

Yes, homemade pancakes freeze beautifully! Let them cool completely, and then you can stack them with a small piece of parchment paper between each one. Place the stack in a freezer-safe, resealable bag. You can then reheat them directly from frozen in a toaster, a toaster oven, or in the microwave.

Q4: How do I know for sure when my pancakes are ready to be flipped?

The key is to watch the bubbles! You will know your pancake is ready to flip when the edges have started to look dry and set , and the surface is covered in small bubbles that have begun to pop .

Q5: Can I use frozen strawberries instead of fresh for the sauce?

Of course! Frozen strawberries are a fantastic and convenient option for this sauce. There is no need to thaw them first; you can simply add them directly to the saucepan. You may need to simmer the sauce for an extra few minutes to allow them to break down completely.

'Bloody' Pancakes (The Perfect Halloween Breakfast!)

‘Bloody’ Pancakes (The Perfect Halloween Breakfast!)

A festive and spooky breakfast recipe for ‘Bloody Pancakes,’ perfect for a fun Halloween morning. The dish features a stack of classic, fluffy homemade pancakes. A bright red, ‘bloody’ strawberry sauce is made by cooking down fresh strawberries with sugar and lemon juice, which is then strained until smooth. The sauce is drizzled over the stack of pancakes, and for a final gory touch, a knife is stuck into the top of the stack.

Author: Evelyn

Ingredients

For the Strawberry Sauce:
3 cups chopped strawberries
1/4 cup sugar
1/2 lemon, juiced
1 teaspoon pure vanilla extract
For the 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
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for cooking
2 large eggs
Dash of pure vanilla extract

Instructions

Make the Strawberry Sauce: In a medium saucepan over medium heat, cook the strawberries, sugar, lemon juice, and 2 tablespoons of water for about 10 minutes, stirring frequently, until the berries break down.
Stir in the vanilla. Strain the mixture through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the liquid. Let the sauce cool.
Make the Pancakes: While the sauce cools, whisk the flour, sugar, baking powder, and salt in a large bowl.
In a separate medium bowl, whisk the milk, melted butter, eggs, and vanilla. Whisk the wet ingredients into the flour mixture until just combined (some lumps are okay).
Heat a griddle or large nonstick skillet over medium heat and lightly brush it with melted butter.
Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake. Cook for about 3 minutes, until bubbles form on top and the bottom is lightly browned.
Flip the pancakes and continue cooking for about 1 more minute, until golden on the other side.
Stack the pancakes, then drizzle them with the ‘bloody’ strawberry sauce. For a dramatic effect, insert a knife into the top of the stack.

Notes

This is a fun, creative breakfast that is perfect for a Halloween-themed meal.
Straining the cooked strawberry sauce is a key step that removes the seeds and solids, creating a smooth, ‘blood-like’ consistency.
Be careful not to overmix the pancake batter; a few lumps are perfectly fine and will result in a more tender pancake.

Find it online: https://cookupjoy.com/bloody-pancakes/