6 Best Mother’s Day Brunch Recipes

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5) Dipped Strawberries Atop Stack Of Pancakes (5 of 6)

Dipped Strawberries Atop Stack Of Pancakes

5) Dipped Strawberries Atop Stack Of Pancakes (5 of 6)

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Ingredients

  • 1-1/2 cups toasted sweetened shredded coconut
  • 3/4 cup finely chopped salted peanuts, crushed kettle corn, or chocolate sprinkles
  • 3/4 cup strawberry jam or preserves
  • 24 large strawberries, preferably with leaves and stems, rinsed and dried well (1 to 1-1/4 lb.)
  • Your own pancake recipe

Preparation

  1. Make pancakes first.
  2. Line platter with parchment paper or cookie sheet.
  3. Put toppings into separate small bowls.
  4. Heat the jam in an 8-inch skillet over medium-low heat, stirring, until liquefied.
  5. Remove from the heat, and strain if necessary.
  6. Tilting the skillet with one hand and holding a strawberry by its stem or leaves in the other, dip the strawberry in the jam to lightly coat, letting the excess drip off.
  7. Immediately turn the berry in a topping to coat and transfer to the platter.
  8. Repeat with the remaining strawberries.

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