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.
- 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.
Nutritional information calculated based on a 12 pancake yield.