Strawberry-Hibiscus Pannenkoeken (Dutch Pancakes)
Back to Recipes & MoreIngredients
- 2 cups (250 g) all-purpose flour
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- 1 tbsp (10 g) dried hibiscus flowers, crushed or ground fine (or 1 tea bag of hibiscus tea)
- ½ tsp (3 g) salt
- 2 eggs
- 2 cups (500 ml) milk
- 2 tsp (10 ml) pure vanilla extract
- 1 tbsp (14 g) butter, melted
- ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed
- ½ cup (125 ml) water
- ¼ tsp (2 g) salt
- 1 cup (140 g) sliced strawberries, washed and hulled
- 2 tsp (6 g) dried hibiscus flowers (or 1 tea bag)
- Redpath® Icing Sugar
- sliced strawberries
Instructions
In a medium bowl whisk together the all-purpose flour, Redpath® Golden Yellow Sugar, ground dried hibiscus flowers, and salt until well blended.
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In a large bowl using an immersion blender, blend eggs until frothy and pale in colour. Add in the milk and vanilla extract, and blend for a few seconds to incorporate.
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Add in a third of the dry ingredients, and blend until smooth. Repeat process with the remaining dry ingredients. Add in the melted butter, and process until well mixed.
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Cover bowl and let rest at room temperature for 20 minutes to overnight to allow flour to absorb some liquid and the gluten to relax.
Add about one or two teaspoons (5 to 9 grams) of butter in a nonstick skillet or crepe pan (we used a 10-inch non-stick crepe pan). Melt over medium heat, ensuring the pan is coated. Once the butter is hot, ladle about ½ cup (125 ml) of the batter into the hot pan while swirling the pan; making sure the entire surface is coated with a thin layer.
Cook for approximately 1-2 minutes, or until the top of the pancake begins to “dry” out. Run a spatula around the edges to ensure that the pancake isn’t stuck to the pan. Flip pancake over and cook for another minute, or until golden in colour.
Repeat with the remaining batter.
Serve pancakes warm or at room temperature either rolled up or flat. Drizzle with the strawberry-hibiscus syrup. If desired, dust with Redpath Icing Sugar and garnish with fresh strawberries.
In a medium heavy-bottomed pot, combine the Redpath® Golden Yellow Sugar, water, and salt. Place over medium-high heat and bring to a boil, stirring to dissolve sugar. Carefully add strawberries. Bring mixture back to a boil; boil for 10 minutes. Reduce temperature to medium-low. Sprinkle in the dried hibiscus flowers (or add tea bag) into the strawberry mixture. Simmer for an additional 5 minutes.
Place a strainer over a large measuring cup or a bowl. Strain the strawberry-hibiscus mixture. Discard tea bag if using. Reserve solids for another use.
Syrup can be kept for up to 2 weeks in an airtight container in the fridge.
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