Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple Juice | 1 medium (182g) | 95 |
| Blueberry | 1 cup (148g) | 84 |
| Raspberry | 1 cup (123g) | 64 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pancake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Large container of fresh strawberries, washed
- Raspberries and blueberries, washed
- 1¼ cups strawberry preserves
- ¼ cup apple juice
- 1 teaspoon lemon juice pancake mix (all ingredients listed on the box of pancake mix)
- Large heart-shaped cookie cutter
Directions
First prepare the strawberry sauce. Cut 1½ cups of sliced fresh strawberries. Set aside. Stir together the strawberry preserves and the apple and lemon juices in a saucepan on low heat. When it gently bubbles, add the sliced strawberries. Cook for one minute. Puree the sauce in a blender until it's smooth. Cover and set aside. Serves four.
To prepare the pancakes, follow the directions on the box of pancake mix. Press the cookie cutter into each finished pancake.
If necessary, reheat the strawberry sauce. Dress up the plate with heart-shaped strawberry slices, raspberries, and blueberries.
Category:Valentine's Day Breakfasts
Category:Pancake Recipes
Category:Strawberry Recipes
Category:Recipes that need photos