These Whole Wheat Pancakes with Strawberry Piloncillo Syrup, created by Lola Dweck at Lola’s Cocina, make a great weekend treat the whole family can enjoy!
What is piloncillo? Piloncillo is boiled down unrefined Mexican cane sugar. The resulting syrup is poured into cone-shaped molds where it dries and hardens. It can be found in most Mexican grocery stores.
Whole Wheat Pancakes with Strawberry Piloncillo Syrup
Author: Lola Dweck, @lolascocina
Serves: 10-12 pancakes
1, 8 oz piloncillo cone
1 pound California strawberries, rinsed and hulled
Your favorite whole wheat pancake mix*
¼ cup (½ stick) unsalted butter
2 Tbsp pepitas
Bring piloncillo and 8 ounces of water to a boil in a small pot over medium heat. Using a wooden spoon, move piloncillo so that it begins to break down on each side. Boil until piloncillo cone is completely dissolved, about 10 minutes.
In the meantime, chop ½ pound strawberries into cubes. Once piloncillo is completely dissolved, add strawberries and boil for an additional three minutes. Remove from heat. Once slightly cool, strain mixture through a fine sieve and set aside the syrup.
Next, prepare pancakes according to package instructions.
To serve, stack pancakes adding a pat of butter in between each layer. Top with a pat of butter, chopped strawberries, pepitas, and strawberry piloncillo syrup.
*We used Aunt Jemima Whole Wheat Pancake mix, prepared with 1 cup mix, 1 cup skim milk, 1 tablespoon canola oil, and one large egg. Nutritional information calculated based on a 12 pancake yield.
Serving size: 4 pancakes Calories: 748 kcal Fat: 25 g Saturated fat: 11 g Trans fat: 1 g Carbohydrates: 126 g Sugar: 92 g Sodium: 904 mg Fiber: 7 g Protein: 13 g Cholesterol: 104 mg
A Strawberry Quinoa Parfait recipe made with California strawberries! Drizzled with honey and topped with strawberries and quinoa, this makes a sweet and delicious breakfast or snack. We used plain, non-fat Greek yogurt in our recipe, but you can choose your favorite flavored or plant-based yogurt for variety.
5-6 fresh California strawberries, stemmed and quartered
¼ cup cooked quinoa
2 Tbsp sliced almonds
1 Tbsp honey
Fresh mint leaves for garnish
Spoon half of the yogurt into a parfait glass. Layer half of the sliced strawberries on top, followed by half of the quinoa and a tablespoon of sliced almonds. Repeat the layering, ending with the remaining almonds on top. Drizzle with honey and garnish with fresh mint.
Serving size: 1 parfait Calories: 353 kcal Fat: 8 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 46 g Sugar: 29 g Sodium: 86 mg Fiber: 5 g Protein: 28 g Cholesterol: 11 mg
You’ll love this Strawberry Shortcake French Toast by Naomi Robinson at Baker’s Royale. Perfect for Sunday morning brunch, breakfast for dinner, or any special occasion that deserves just a little bit something extra, this recipe is sure to be a hit.
For the perfect French toast, choose a bread that has a nice crust to it such as French bread, brioche, or challah.
Combine cornstarch and ½ cup milk and stir to dissolve. Beat whole eggs and yolks into cornstarch mixture; set aside.
Prepare an ice bath; set aside.
Combine remaining milk with sugar and salt in a saucepan and bring to a boil over medium heat. Remove sauce pan from heat and transfer mixture to a new pan to reduce any residual heat. Set aside and cool milk mixture for 5 minutes.
Slowly add egg mixture into hot milk stirring constantly so the eggs do not curdle. Return mixture to stove top and stir vigorously until mixture comes to a boil. Continue to stir until the whisk leaves a trail in the pastry cream, about 5-7 minutes. Once pastry cream reaches this stage, remove sauce pan from heat and stir in butter and vanilla extract. Transfer the saucepan to the ice bath. Stir occasionally until pastry cream is cool, about 30 minutes.
To make French Toast:
In shallow bowl like a pie pan, whisk together the eggs, half and half, and vanilla bean paste.
Heat a nonstick pan or a griddle. Add butter and let melt. Dip each slice of bread in the egg mixture, making sure that each side is soaked. Let any excess drip back into the bowl.
Place the dipped slice onto the griddle. Repeat with remaining slices. Cook for about 2 to 3 minutes on each side, or until a golden crust forms.
To make Strawberry Coulis:
In a large sauce pan, add fresh strawberries, sugar, and lemon zest and bring to a boil.
Lower heat and cook for 4 to 5 minutes on medium. Transfer mixture to a blender and process until smooth. Store in the refrigerator for up to 2 days.
Place one piece of French Toast down on a plate and layer with pastry cream, fresh sliced strawberries, and strawberry coulis. Repeat once more and top with a third piece of french toast, whipped cream, granola, and additional sliced strawberries, about 2 Tbsp of each.
We love the crunchy sweetness of this wholesome Strawberry Granola. It makes a great topping for yogurt or ice cream, can be mixed into a trail mix for an on-the-go snack, or simply enjoyed on its own or combined with ice cold milk for a satisfying treat. The old-fashioned oats and dehydrated strawberries don’t just add flavor, but also give this granola a heart-healthy edge!
Heat oven to 300 F. Line rimmed baking sheet with parchment paper. Mix first 7 ingredients in large bowl. Stir honey, oil and brown sugar in saucepan over low heat until smooth and not grainy.
Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on cooling rack. Stir granola; cool. Mix in fruit. Can be stored in airtight container for 2 weeks.
Serving size: ½ cup Calories: 215 kcal Fat: 8 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 33 g Sugar: 18 g Sodium: 66 mg Fiber: 4 g Protein: 5 g Cholesterol: 0 mg
Strawberries, rhubarb, and oranges are the stars of this impressive float! This indulgent Strawberry Rhubarb Parfloat snack is so much more than the ice cream float of your childhood. This grown-up version combines fruits AND a vegetable (never could’ve snuck that past your 10 year old self), and has the sophisticated, subtle peppery flavor of basil syrup. Plus, there’s the added benefit of over 100% of your daily value of vitamin C. Enjoy!
¾ cup Thai or Italian basil leaves, loosely packed
½ lb fresh California strawberries, stemmed and diced
1½ pints vanilla bean ice cream
1½ cups seltzer
6 basil sprigs
To make Rhubarb Syrup:
In heavy-bottomed saucepan, heat rhubarb and sugar with 2 tablespoons water over low heat, covered, about 10 minutes or until rhubarb is soft, stirring occasionally.
Strain syrup through fine strainer or colander lined with cheesecloth. Refrigerate.
To make Orange Milk:
Remove zest (orange part of skin) from oranges with vegetable peeler.
In saucepan, heat milk and zest to just below boil; remove from heat and steep, covered, 1 hour. Strain; add sugar. Refrigerate.
To make Basil Syrup:
In saucepan, simmer sugar, corn syrup and vitamin C with ½ cup water until slightly thickened. Cool.
In blender, purée syrup with basil and pinch of salt; strain through fine strainer. Refrigerate.
Sweeten strawberries with sugar to taste.
For each serving, in chilled 16-ounce glass, layer ¼ cup Rhubarb Syrup, 2 tablespoons diced strawberries, two ¼-cup scoops ice cream, ½ cup Orange Milk, and 2 more tablespoons diced strawberries. Add ¼ cup seltzer; drizzle with 2 tablespoons Basil Syrup. Garnish with 1 basil sprig.
Serving size: 1 float Calories: 846 kcal Fat: 18 g Saturated fat: 10 g Trans fat: 0.5 g Carbohydrates: 162 g Sugar: 152 g Sodium: 123 mg Fiber: 6 g Protein: 11 g Cholesterol: 87 mg
These Strawberry Scones are out of this world! Made with fresh California Strawberries, these scones are great for any occasion.
If your days are so busy that you hardly even see your own family, in your own home, know that you’re not alone. Between work meetings, sports schedules, doctors’ appointments, walking the dog, and a million other little things we do with our days, it’s rare to see another family member in passing, let alone enjoying a meal together at the breakfast table!
But every now and then you come across a recipe that’s so good, even your teenagers might slow down and stay a while, just to savor a few more bites. That’s what we’ve found with our quick and easy Strawberry Scone recipe. Baking fresh California strawberries right into the middle of the best flaky scones you’ve ever tasted is the perfect way to bring the whole family to the breakfast table. Who can resist such a sweet combination?
What’s your favorite way to eat a scone?
Scones are a basic component of the cream tea, a light afternoon meal consisting of tea taken with scones, clotted cream, and jam. According to experts, there are two methods to properly eat a cream tea:
The Devonian: Split the scone in half, cover each half with clotted cream, top with strawberry jam.
The Cornish: Split the scone in half, cover each with strawberry jam, top with clotted cream.
Whichever way you choose, it’s sure to be delicious!
In a large mixing bowl, stir the flour and baking powder together.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, mix the fruit juice concentrate and milk together; stir in the lemon zest. Make a well in the center of the flour mixture and pour in the liquid, mixing together using a plastic dough divider or rubber spatula. The dough should come together forming a ball, yet remain fairly sticky, hence the need for the dough divider. This will make your task much simpler.
Knead the dough a few times in the bowl until it forms a workable ball, yet retaining most of its stickiness-you may need to work in an extra tablespoon or two of flour. Put the dough down to a circle about ¾ inch thick, wrap in plastic and refrigerate for at least one hour.
Once dough is ready, prepare a baking sheet by sprinkling it with a generous amount of flour.
Cut the dough with a serrated knife down the middle, as if you were splitting an English muffin. Place the bottom half of the scone dough on the baking sheet, lay the sliced strawberries evenly and place dollops of the jam to cover the bottom half. Lay the top of the scone dough over this and slightly crimp the edges together. You may want to carefully lift the dough at this point to check that enough flour has been sprinkled beneath it to prevent if from sticking while it bakes. If not, add a little extra.
Pre-heat the oven to 400°F. Cut the dough, using the dough divider or a blunt knife, into 8 equal pie-shaped wedges. Brush the top with a little milk or egg whites for a shinier appearance. Bake for 14 minutes or until browned.
Serve when cooled just enough to handle, or store covered and re-heat in the toaster oven to crisp.
Special equipment recommended, preferably a rubber spatula or a plastic dough divider.
Serving size: 1 scone Calories: 217 kcal Fat: 6 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 37 g Sugar: 13 g Sodium: 145 mg Fiber: 2 g Protein: 4 g Cholesterol: 16 mg
If you like a little something sweet for breakfast (or any time of day really), then this Strawberry Chocolate Chip Crêpe recipe is for you! California strawberries and chocolate chips fold into delicate crêpes and are topped with a sweet strawberry Grand Marnier sauce.
Are crepes the same as pancakes?
While crepes and pancakes are similar, the key difference is that pancakes have a raising agent such as baking powder or baking soda, making them thick and fluffy. Crepes are very thin and flat – they also tend to have a a large diameter so that they can be rolled or folded with a filling. Pancake fillings are usually baked right into the pancake itself.
In saucepan, heat sugar and orange juice until sugar dissolves; cool.
In blender, puree strawberries with orange juice mixture and Grand Marnier. Strain.
To assemble Crêpes:
In electric mixer with paddle attachment, mix cream cheese, sour cream, sugar and vanilla until smooth.
Add chocolate chips; mix just until chips are evenly incorporated.
Lay 1 crêpe on work surface. Place 1 tablespoon cream cheese mixture in center of crêpe, top with 3 or 4 slices strawberry. Fold up bottom edge of crêpe, fold in both sides and roll up to form a rectangular package.
Repeat with remaining crêpes. Refrigerate, covered.
For each serving, to order:
In sauté pan, melt 1 tablespoon butter over medium heat.
Cook 2 crêpes about 4 minutes on each side or until golden brown and warmed through.
Place crêpes on plate; spoon ¼ cup Strawberry-Grand Marnier Sauce on top. Garnish with sliced strawberries.
Serving size: 1, 6-in crepe Calories: 151 kcal Fat: 10 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 15 g Sugar: 13 g Sodium: 32 mg Fiber: 0.6 g Protein: 1 g Cholesterol: 27 mg
Everyone’s heard the saying “Breakfast is the most important meal of the day,” but that doesn’t mean it can’t also be flavorful and fun, too. Need proof? Check out Jenna Braddock’s Whole-Grain Strawberry Waffles with Strawberry Sauce.
Using frozen strawberries for the sauce makes this recipe a breeze to put together. Plus, frozen strawberries are just as tasty and versatile as fresh strawberries, and boast just as many health benefits.
Whole-Grain Strawberry Waffles with Strawberry Sauce
Author: Jenna Braddock
Recipe type: Breakfast
Whole-Grain Strawberry Waffles
1 cup whole-wheat pastry flour
¾ cup all-purpose flour
2 Tbsp cocoa powder
¼ cup ground flax seed
¼ cup cornstarch
1 tsp baking powder
¼ cup + 2 Tbsp vegetable oil, or oil of choice
1½ cups skim milk
½ cup non-fat plain Greek yogurt
2 large eggs
2 Tbsp sugar
1 Tbsp vanilla
1 cup frozen strawberries, chopped
3 cups frozen strawberries, slightly softened
2 Tbsp cornstarch
2 Tbsp sugar
2 cups part-skim ricotta
To make Whole-Grain Strawberry Waffles:
Preheat waffle iron. Preheat oven to 200 degrees F.
In a mixing bowl, whisk together flours, cocoa, flax seed, cornstarch and baking powder to combine.
In a separate mixing bowl, whisk together oil, milk, yogurt, eggs, sugar and vanilla.
Pour wet ingredients into dry ingredients, and whisk together until smooth and no lumps are present. Fold in chopped strawberries.
Spray inside of waffle iron with cooking spray. Ladle batter on waffle iron, being careful not to pour too much. About ½ cup of batter per waffle square is a good starting place.
Once waffle is done cooking, remove with tongs and put straight onto bare, preheated oven racks to keep warm until serving.
To make Strawberry Sauce:
While the waffles are cooking, prepare strawberry sauce. Put 3 cups of slightly softened strawberries, cornstarch and sugar in blender or food processor. Pulse until strawberries are mealy and no large pieces remain.
Pour contents into a saucepan, and heat over medium-low heat until a gentle boil occurs (about 5–8 minutes). Reduce to lowest setting until ready to serve.
Top waffles with ½ cup ricotta per person, then pour strawberry sauce on top.
Serving size: 1 waffle Calories: 831 kcal Fat: 37 g Saturated fat: 9 g Trans fat: 0.5 g Carbohydrates: 93 g Sugar: 26 g Sodium: 223 mg Fiber: 10 g Protein: 32 g Cholesterol: 135 mg