Strawberry Panachee Recipes

Steps:

• In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
• Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.

Steps:

• Cut off the bottom and top of each berry, ending up with about 1 1/4 cups of tops and bottoms. Slice the centers of the berries and set aside.
• Process the tops and bottoms of the berries with the jam, in a small food processor, until pureed. Mix the sliced berry centers into the puree. Cover with plastic wrap, and refrigerate until ready to serve.
• When ready to serve, coarsely crush the cookies in a plastic zip type bag. Divide the crumbs among four glass bowls or goblets. Spoon about 1/2 of the berry mixture over the crumbs in each bowl/goblet. Stir the creme fraiche well and spoon about 1/3 cup of it (in total) on top of the berries. Then add the remaining berry mixture to each bowl/goblet. Garnish with a dollop of the remaining creme fraiche and a sprig of fresh mint.

Steps:

• Cut off the bottom and top of each berry (you should have about 1 1/4 cups). Slice the centers of the berries and set aside. Push the berry tops and bottoms and the jam through a food mill or process in a mini food processor until pureed. Mix the sliced berries into the puree. Cover with plastic wrap, and refrigerate until ready to serve.
• At serving time, put the cookies in a plastic bag and crush them coarsely with a rolling pin. Divide the crumbs among four bowls or goblets. Spoon about half of the berry mixture on top of the cookies. Stir the crème fraîche or sour cream to loosen it and spoon on top of the berries. Top with the remaining berry mixture. Garnish each dessert with a mint sprig, and, if you like, pass some crème fraîche or sour cream.

Steps:

• In a small bowl, beat cream cheese and sugar until smooth; stir in strawberries. Chill until serving., In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in strawberries., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., For sauce, in a small saucepan, combine the strawberries, jam and water; heat through. Spread cream cheese mixture over pancakes; top with sauce. (Refrigerate remaining sauce for another use.)