Pancakes with Strawberry-Agave Nectar Compote

Pancakes with Strawberry-Agave Nectar Compote:

2 1/8 cups cake flour

2 cups milk

2 eggs

1/4 cup sugar

4 tbsp. butter, melted

1 tbsp + 1 tsp. baking powder

1/2 tsp. salt

2 tsp. vanilla extract

oil for greasing skillet

Strawberry Compote:

24 oz. (about 4 cups) fresh strawberries, washed and dried

1/2 cup agave nectar (more or less depending on your personal preference)

1/4 cup + 2 tbsp. water

1 1/2 tbsp. cornstarch

1 tsp. vanilla extract

To make the compote, hull out the tops of the strawberries. Cut large strawberries to similar size as the small ones. Place strawberries and 1/4 cup water in a medium saucepan on medium heat. Add agave nectar. Cover and cook for about 8 minutes or until strawberries are soft. Combine cornstarch and 2 tbsp. water. Add mixture to the pan, stirring until slightly thickened, about 1 to 2 minutes. Stir in vanilla extract. Keep warm. Makes about 3 cups.

To make the pancakes, combine flour, salt, and baking powder in a bowl. In a separate large bowl, beat eggs slightly. Add milk, sugar, butter, and vanilla extract. Whisk for a couple minutes by hand until frothy. Add dry ingredients. Blend until combined. Do not over mix.Batter will be slightly lumpy and thin in consistency. Allow to rest about 10 minutes.

Preheat a large griddle or skillet on medium heat. Add oil to lightly coat. Pour 1/4 cup of batter for each pancake, allowing plenty of room for spreading. Turn over when the tops are bubbly. Cook until the underside is golden brown. Serve with strawberry compote, whipped cream, and a dusting of powdered sugar (optional). Makes about 16 pancakes.