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Happy Easter!

I made Strawberry Pancakes for our Easter breakfast this morning.  DD was in Spain attending Mass at the Vatican (lucky girl), so DH and I enjoyed these on our own.  I received this recipe from my cousin some thirty years ago.  It is so simple and tasty, I thought it was worth sharing.

Strawberry Oven Pancakes

  • 1/2 c melted butter or Earth Balance
  • 2 eggs
  • 1/2 c flour
  • 1/2 c liquid milk (of choice)
  • Dash of nutmeg

Strawberry Sauce

  • 10 oz frozen strawberries
  • 1/3 c water
  • 1 tsp sugar

Melt butter or Earth Balance in baking pan (approx. 8″ x 8″). Add  eggs, flour and any type of liquid milk.  Mix only until flour is moistened.  Consistency will be lumpy.  Pour into the baking pan over the melted butter.

Bake at 425 degrees for 15 – 20 minutes.

In the meantime, place frozen strawberries, water and sugar into a saucepan.  Bring to a boil, then simmer until the strawberries are thawed, heated through, and have a thick consistency.

Serve immediately.  Sprinkle with powdered sugar to make it a little prettier.  Enjoy! YUM!