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modernwizardIngredients: strawberries, pancakes, whipped cream [no "whipped topping!"]
Prepare strawberries. If fresh, wash, hull and chop up. If frozen, microwave until yielding, but still solid, then chop up. Place in container and smoosh up with spoon, fork, potato masher, etc. Goal: to achieve a consistency of chunky tomato sauce. Refrigerate for at least 24 hours to allow berries to soften and juice to leak out.
Prepare pancakes.
When ready to eat, put down strawberries first. Then cut up pancakes and put down a layer. Add whipped cream. Stir until pancakes are impregnated with strawberry juice and whipped cream. Consume messily. Works well as breakfast, dessert, snack...heck, anything really!
This recipe has been brought to you by the 10 lbs. of pancake mix, 6 lbs. of frozen strawberries and 3 15-oz. cans of whipped cream I bought at Costco.
Prepare strawberries. If fresh, wash, hull and chop up. If frozen, microwave until yielding, but still solid, then chop up. Place in container and smoosh up with spoon, fork, potato masher, etc. Goal: to achieve a consistency of chunky tomato sauce. Refrigerate for at least 24 hours to allow berries to soften and juice to leak out.
Prepare pancakes.
When ready to eat, put down strawberries first. Then cut up pancakes and put down a layer. Add whipped cream. Stir until pancakes are impregnated with strawberry juice and whipped cream. Consume messily. Works well as breakfast, dessert, snack...heck, anything really!
This recipe has been brought to you by the 10 lbs. of pancake mix, 6 lbs. of frozen strawberries and 3 15-oz. cans of whipped cream I bought at Costco.