Ingredients Edit

Strawberry topping Edit

Directions Edit

  1. Blend cornstarch with strawberries in saucepan.
  2. Stir in corn syrup and butter.
  3. Bring mixture to a boil, stirring frequently.
  4. Remove from heat and keep warm.
  5. Beat eggs.
  6. Whisk in flour and milk; mix smooth.
  7. Whisk in sugar, vanilla and cinnamon; mix well.
  8. For individual servings: melt 1 tablespoon butter in 6-inch skillet over medium heat.
  9. Pour in 4 oz (½ cup) batter.
  10. Bake at 425°F, 15 minutes, until pancake is set and lightly browned.
  11. Gently remove from pan and place on serving plate.
  12. Pour ⅓ cup strawberry topping in cavity.

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