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
Yield: 3 servings of 4 pancakes each
Calories: 748kcal
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Print Recipe Add to CollectionIngredients
- 1, 8 oz piloncillo cone
- 8 oz water
- 1 lb strawberries, rinsed and hulled
- Your favorite whole wheat pancake mix*
- ¼ cup unsalted butter
- 2 Tbsp pepitas
Instructions
- 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.
Notes
*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.
Nutritional information calculated based on a 12 pancake yield.
Nutrition
Serving: 4 pancakes | Calories: 748kcal | Carbohydrates: 126g | Protein: 13g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 910mg | Fiber: 7g | Sugar: 91g | Vitamin C: 90mg
