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Dipped Strawberries Atop Stack Of Pancakes (5 of 6)
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
- Make pancakes first.
- Line platter with parchment paper or cookie sheet.
- Put toppings into separate small bowls.
- Heat the jam in an 8-inch skillet over medium-low heat, stirring, until liquefied.
- Remove from the heat, and strain if necessary.
- 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.
- Immediately turn the berry in a topping to coat and transfer to the platter.
- Repeat with the remaining strawberries.