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Semolina Hotcakes roasted honey balsamic strawberries

Semolina Hotcakes roasted honey balsamic strawberries

Semolina Hotcakes roasted honey balsamic strawberries is certainly a twist on the old faithful pancake stack for Sundays. I spotted some strawberries at the farmers market and I can’t say no to fresh produce, my fridge and husband can vouch for that. I made two recipes this past week, strawberry match slices and these unforgettable semolina hotcakes with honey balsamic roasted strawberries.

Semolina Hotcakes roasted balsamic strawberries is certainly a twist on the old faithful pancake stack for Sundays. I spotted some strawberries at the farmers market and I can’t say no to fresh produce, my fridge and husband can vouch for that. I made two recipes this past week, strawberry match slices and these unforgettable semolina hotcakes with honey balsamic roasted strawberries.

Balsamic honey roasted strawberries semolina hot cakesBalsamic honey roasted strawberries semolina hot cakes

This was the first time I have ever roasted strawberries in honey and balsamic vinegar and it won’t be the last. It was absolutely delish! The sweet tangy flavor just worked so well with the grainy texture of the semolina and the creaminess of the coconut yogurt. I must admit, that when I thought about making these it was in the box of unconventional dishes. It’s sweet but not too sweet, it’s not actually a dinner, lunch or breakfast meal. But either way, when I had it for a late afternoon snack, it was amazing!

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

1-2 people

Semolina Hotcakes roasted honey balsamic strawberries

Balsamic honey roasted strawberries semolina hot cakes

Ingredients 

  • 3/4 cup semolina or polenta
  • 2 cups water
  • 1/2 tsp salt
  • 1 cup chopped strawberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1 tsp coconut sugar
  • Flaked roasted almonds
  • 1/2 cup coconut yogurt

Method

  1. Place the semolina or polenta, salt, and water in a saucepan on the stove or in the microwave for 15-20 until thicken and cooked.
  2. Spray a muffin tin or round cake tins and press the semolina about 3/4 of the way, place in the fridge to set.
  3. Preheat oven to 175 degrees Celsius.
  4. Meanwhile clean and slice the strawberries, place on a baking tray and then mix together the balsamic vinegar, honey, and coconut sugar.
  5. Drizzle this on the strawberries and then place the baking tray in the oven for 15 minutes until cooked and sticky.
  6. Remove the semolina cakes and heat up a skillet with coconut oil, fry each side until brown and serve this with the coconut yogurt, roasted strawberries, and toasted flaked almonds.

Coconut yogurt 

  1. Find the recipe here. 

Not a lot to update on this post, I am quite tired after 6 am wake up calls this whole week. I guess even at 19 months it still continues!

Lots of carbs and coffee for the weekend**

M*

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