strawberry blossom pancakes
 
1   16 oz.) pkg. frozen whole strawberries, thawed
  strawberry fluff (see below)
2 cup  all purpose flour
1/4 cup  sugar
2 Tbsp  baking powder
1 tsp  salt
1/2 tsp  baking soda
2   eggs, beaten
1-1/2 cup  milk
1   8 oz.) carton dairy sour cream
2 Tbsp  vegetable oil
  fresh strawberry for garnish
 
 
 
 
strawberry fluff 
 
1   4 1/2 oz.) carton frozen whipped topping, thawed
1/3 cup  dairy sour cream
1/4 cup  reserved strawberry juice
  reserved frozen whole strawberries, well drained
 
thoroughly drain strawberries, reserving 1/4 cup juice for topping. chop 
1/2 cup drained strawberries; reserve remainder for topping. prepare 
strawberry fluff; set aside. in a medium bowl, mix flour, sugar, baking 
powder, salt and baking soda. in another medium bowl, mix eggs, milk, 
sour cream and oil. add to flour mixture. add 1/2 cup chopped 
strawberries. stir only until combined; the batter will still be lumpy. 
preheat griddle. brush preheated griddle with oil. using 1/4 cup batter 
for each pancake, cook over medium high heat 2 to 3 minutes or until 
underside is golden brown and surface is bubbly. turn and cook 2 to 3 
minutes more or until other side is golden brown. keep warm. spread 1 
pancake with about 1/3 cup strawberry fluff; repeat with 7 more pancakes. 
top with remaining pancakes. garnish with an additional dollop of 
strawberry fluff and a fresh strawberry. makes 8 servings. 
 
 
 
 
 
(ID: 75130) Mirror: rec.food.recipes: Thu, Jan 6, 2005


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