A strawberry foldover pancake: I found a bag of strawberries at the bottom of the freezer. I made the batter using mostly egg whites and a little flour, then poured it into an omelet pan and cooked it on the stove until the sides were set, finishing it in the oven. I folded the completed pancake in half over cold strawberries mixed with sugar and corn syrup. In my head I was thinking of the strawberry turnovers and strawberry Danishes you might find at a church reception or a bake sale, and how you pick up and bite into the pastries and the filling inelegantly bursts through. The strawberry foldover pancake might taste better if you prepare a strawberry syrup separately, using more sugar than you did for the strawberry filling, and pour it over the pancake.
(Photo: Brookside Gardens conservatory, spring. Like everything I bake these days, the pancake comes from The King Arthur Flour Baker’s Companion.)
365 Days of Food 