Delicate and tender pancakes with fresh strawberry agave nectar compote. This is a fantastic way to start the day.
Some people like their pancakes thick and firm. I prefer them thin and tender. I use cake flour which contributes to the delicate texture of this basic pancake recipe. Served with oozing, sweet, warm, strawberry compote and whipped cream (and a side of bacon!), it’s a breakfast I can easily devour.
Before I go, here are some tips for making these pancakes:
1) The batter is very thin. Allow space for spreading in the skillet.
2) Don’t over mix the dry ingredients when adding to the wet. It will affect the tenderness.
3) The compote can be made ahead of time, refrigerated, and reheat just before serving.
I hope you will enjoy these as much as I do!
Pancakes with Strawberry-Agave Nectar Compote:
2 1/8 cups cake flour
2 cups milk
1/4 cup sugar
4 tbsp. butter, melted
1 tbsp + 1 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla extract
oil for greasing skillet
24 oz. (about 4 cups) fresh strawberries, washed and dried
1/2 cup agave nectar (more or less depending on your personal preference)
1/4 cup + 2 tbsp. water
1 1/2 tbsp. cornstarch
1 tsp. vanilla extract
To make the compote, hull out the tops of the strawberries. Cut large strawberries to similar size as the small ones. Place strawberries and 1/4 cup water in a medium saucepan on medium heat. Add agave nectar. Cover and cook for about 8 minutes or until strawberries are soft. Combine cornstarch and 2 tbsp. water. Add mixture to the pan, stirring until slightly thickened, about 1 to 2 minutes. Stir in vanilla extract. Keep warm. Makes about 3 cups.
To make the pancakes, combine flour, salt, and baking powder in a bowl. In a separate large bowl, beat eggs slightly. Add milk, sugar, butter, and vanilla extract. Whisk for a couple minutes by hand until frothy. Add dry ingredients. Blend until combined. Do not over mix.Batter will be slightly lumpy and thin in consistency. Allow to rest about 10 minutes.
Preheat a large griddle or skillet on medium heat. Add oil to lightly coat. Pour 1/4 cup of batter for each pancake, allowing plenty of room for spreading. Turn over when the tops are bubbly. Cook until the underside is golden brown. Serve with strawberry compote, whipped cream, and a dusting of powdered sugar (optional). Makes about 16 pancakes.