Description
Have you ever wondered if a stack of pancakes could look like a spooky Halloween treat but taste like a warm, fluffy breakfast? Picture golden pancakes drizzled with a bright red strawberry sauce that looks like blood, complete with a knife on top for extra creepiness.
Ingredients
This recipe uses simple ingredients to create fluffy pancakes and a spooky sauce. Here’s what you’ll need, why each one matters, and some substitutions:
For the Strawberry Sauce
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Chopped Strawberries (3 cups): Provides the red, “bloody” flavor and color.
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Substitution: Use raspberries or cherries for a similar red hue.
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Sugar (1/4 cup): Sweetens the sauce.
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Substitution: Use honey or a sugar substitute.
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Lemon Juice (from 1/2 lemon): Adds tanginess to balance sweetness.
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Substitution: Use lime juice or white vinegar.
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Pure Vanilla Extract (1 teaspoon): Enhances the sauce’s flavor.
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Substitution: Use almond extract or omit.
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Water (2 tablespoons): Helps cook the strawberries.
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Substitution: Use orange juice for extra flavor.
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For the Pancakes
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All-Purpose Flour (1 1/2 cups): Forms the pancake structure.
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Substitution: Use gluten-free all-purpose flour.
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Sugar (3 tablespoons): Adds a touch of sweetness.
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Substitution: Use coconut sugar or a sugar substitute.
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Baking Powder (1 tablespoon): Makes the pancakes fluffy.
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Substitution: No direct substitute; ensure it’s fresh.
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Fine Salt (1/2 teaspoon): Balances flavors.
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Substitution: Use kosher salt (same amount).
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Milk (1 1/4 cups): Creates a smooth batter.
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Substitution: Use plant-based milk for dairy-free.
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Unsalted Butter (1/2 stick, 4 tablespoons, melted, plus more for cooking): Adds richness and prevents sticking.
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Substitution: Use vegetable oil or vegan butter.
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Large Eggs (2): Binds the batter and adds fluffiness.
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Substitution: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for vegan.
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Pure Vanilla Extract (dash): Enhances pancake flavor.
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Substitution: Use almond extract or omit.
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Why These Ingredients Matter
Strawberries provide vitamin C and antioxidants, making the sauce a nutritious topping. The eggs and milk offer protein and calcium, while the flour adds fiber, making this breakfast slightly healthy. The red sauce creates a spooky “blood” effect, perfect for Halloween. The ingredients are affordable, widely available, and adaptable for gluten-free or vegan diets, making this recipe versatile for festive mornings.
Instructions
Step 1: Make the Strawberry Sauce
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In a medium saucepan, combine 3 cups chopped strawberries, 1/4 cup sugar, juice of 1/2 lemon, and 2 tablespoons water over medium heat.
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Cook, stirring frequently, until the strawberries break down, about 10 minutes.
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Stir in 1 teaspoon vanilla extract.
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Strain through a fine-mesh sieve into a medium bowl, pressing on the solids with a rubber spatula to extract the juice.
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Let the sauce cool to room temperature.
Tip: Stir often to prevent sticking and ensure a smooth sauce.
Step 2: Prepare the Pancake Batter
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In a large bowl, whisk 1 1/2 cups all-purpose flour, 3 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine salt.
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In a medium bowl, whisk 1 1/4 cups milk, 4 tablespoons melted unsalted butter, 2 large eggs, and a dash of vanilla extract.
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Pour the wet ingredients into the dry ingredients and whisk until just combined (some lumps are okay).
Tip: Don’t overmix the batter to keep pancakes fluffy.
Step 3: Cook the Pancakes
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Heat a griddle or large nonstick skillet over medium heat and lightly brush with melted butter.
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Pour 1/4 cup batter onto the griddle for each pancake.
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Cook until bubbles form on top and the bottom is lightly browned, about 3 minutes.
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Flip and cook until golden on the other side, about 1 minute more.
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Transfer to a plate and repeat with remaining batter, brushing the pan with more butter as needed.
Tip: Adjust heat to medium-low if pancakes brown too quickly.
Step 4: Assemble and Serve
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Stack 3-4 pancakes per serving on plates.
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Drizzle with the cooled strawberry sauce.
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Insert a clean knife into the top of each stack for a spooky “stabbed” effect.
Tip: Drizzle sauce generously for a dramatic “bloody” look.