It’s getting close! Halloween is almost here!
What will you be serving for breakfast on Halloween? Will you be having some fun with your Halloween breakfast?
If you haven’t decided yet, I have an idea for you. It’s Bloody Pancakes! More specifically, it’s buttermilk pancakes topped with blood…ok, ok, it’s not blood…it’s “chocolate covered strawberry” syrup! Oh yea!
I don’t know about you but I like to make something fun for Halloween breakfast. Last year, it was only “OK.” I made some pumpkin shaped, pumpkin pancakes and egg-white ghosts. They thought it was cute, not scary, creepy or fun….just “cute.”
I wanted to make something MUCH more fun this year! I went with fun and creepy… BLOOD….
Bloody pancakes to be exact. They are just soft and fluffy buttermilk pancakes but the topping is everything. (They are topped with blood! I took out a little too much …. had to pump some back…)
I’m just kidding, it’s NOT real blood. It’s actually “chocolate covered strawberry” syrup.
I used some frozen strawberries in their own juice to make the syrup. (You can use fresh strawberries of course, my store was completely out of fresh strawberries for some reason.) I added some cornstarch to make the strawberry syrup thicker and gooey-er, like blood.
Now the problem is the color.
Blood is not pinkish red like strawberries. But I solved the problem! CHOCOLATE is perfect to make the syrup dark red and it’s a perfect flavor addition to strawberry!
Bloody Pancakes For Halloween Breakfast
- Buttermilk Pancakes:
- 1 1/2 cups all purpose flour
- 3 tbsp white granulated sugar
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 oz melted unsalted butter
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 1/4 cups low fat buttermilk
- "Bloody" Chocolate Covered Strawberry Syrup:
- 16 oz container of frozen strawberries in their own juice defrosted
- 1/2 cup sugar
- 2 tbsp corn starch
- 1 tsp vanilla extract
- 2-3 tbsp Chocolate syrup
- Whisk you wet pancake ingredients until combined. Whisk in your dry ingredients and let the batter stand for about 10 minutes. This is a good time to preheat your cooking pan. Cook the pancakes, in your preheated pan, for about a minute or two on each side. Check the pancakes by pressing lightly in the center, if its firm the pancakes are done.
- Mix cornstarch and sugar until combined. In a medium sauce pot, add the strawberries with the juice (still cold) and sprinkle with the sugar mixture. Mix well until all evenly combined.
- Cook on medium heat for about 10 minutes.
- Using a hand blender, blend the strawberries into puree (or run it through food processor). Strain the mixture through a fine strainer to remove as much seeds as possible.
- Mix in the chocolate syrup slowly, while stirring, until the desired color is reached.
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