PANCAKES WITH A BALSAMIC STRAWBERRY COMPOTE

• 1/4 cup balsamic vinegar
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 2 cups fresh strawberries, hulled

pancakes

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp unsalted butter, melted
• 3 large eggs
• 1 cup + 2 tbsp milk
• 1/2 tsp vanilla
• butter for frying

toppings

• chopped pecans
• shredded coconut
• maple syrup

In a small saucepan, bring the balsamic vinegar to a simmer. Simmer until reduced by half, thick and sticky, so that it coats the back of a spoon.

Add the maple syrup, lemon juice, and strawberries and combine.

Reduce the heat to low and simmer until the strawberries are soft, stirring often. With the back of a spoon, smash them against the side of the pan until you have a thick jam-like texture. Remove from the heat and let cool. Store in the fridge for up to a week.

Combine the flour, sugar, baking powder, and salt in a bowl. In a separate bowl, combine the butter, eggs, milk, and vanilla with a whisk. Add the wet ingredients to the dry and combine.

Heat a non-stick frying pan over medium-high heat.

Place a small dab of butter in the pan. Once the butter begins to sizzle, ladle the pancake batter into the pan using a 1/4 cup measure. Tiny pin sized bubbles will quickly begin to form on top of the pancakes. Once the bubbles start to get a bit bigger, flip the pancake and cook on the other side for only 15 seconds. Place a small dab of butter in the pan before cooking each batch.

Keep warm in the oven until ready to serve.

Top the pancakes with balsamic strawberries, chopped pecans, and coconut. Drizzle with maple syrup. Enjoy!