Sauce:1 lb of strawberries, cleaned and cut into quarters2/3 cup of sugar1 cinnamon stick1 tablespoon of lemon juicePancakes:2 eggs1 and 1/2 cups of flour1 cup of milk1 teaspoon of baking powder4 tablespoons of sugar1 teaspoon of vanilla extract1/4 cup of melted butterButter (to taste)
Preparation
Sauce:
In a pot heat the chopped strawberries, sugar, lemon juice and cinnamon stick.
Stir and simmer for about 20 minutes.
Stir occasionally with a spoon so that it does not stick to the bottom.
After 20 minutes and when the sauce begins to thicken, remove the cinnamon stick and lightly blend with a hand blender, stir and put aside.
Finally, stir and set aside.
Pancakes:
In a blender, place the cracked eggs, flour, sugar, baking powder, vanilla extract, the melted butter and milk.
Blend everything until you get a homogeneous mixture.
In a non-stick skillet, add a little butter and heat.
In the center of the frying pan, place a small amount of dough.
Cook on medium / low heat for about 1 and 1/2 minutes.
When the pancake is golden, turn and cook the other side for a few seconds.
Once it's golden brown on both sides, remove with a slotted spoon and place it in a serving dish and cover the pancake with a little sauce.
Repeat the process and make sure the pancakes are all the same size.
For each 2 pancakes, add a little more butter in the skillet.
You can serve individually by placing 3 pancakes on each plate or you can make a tower.
If you do not want to use the whole dough at one time, you can store it in the refrigerator for up to 2 days.
If you want you can accompany these pancakes with natural yogurt or whipped cream.