Strawberry Pancakes
2 tablespoon Strawberry Reàl
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk
1 egg, beaten
3 tablespoons butter, melted
1/2 cup fresh strawberries
In a large bowl, sift together the flour, baking powder, and salt. Make a well in the center and pour in the milk, egg, Strawberry Reàl, and melted butter; mix until smooth.
Heat a 12-inch nonstick skillet over medium heat. Pour ½ cup of batter onto the pan and cook for 1–2 minutes, until golden brown; flip and continue cooking 1–2 minutes more. Repeat with the remaining batter. Serve topped with fresh strawberries.
Strawberry Reàl features handpicked Splendor and Festival Strawberries from California infused into premium cane sugar syrup that is perfect for craft cocktails, strawberry lemonades or a host of exquisite desserts.