directions

Pancakes

Combine milk, whole eggs, and egg yolks and whisk together in medium mixing bowl. Slowly stir into dry ingredients to prevent lumps. Do not over mix (this makes the pancakes tough). Add in food coloring and whisk till color is achieved. Whisk egg whites to medium peak. Fold gently into batter. Do not over mix. Melt a tablespoon of butter in a six-inch non-stick frying pan on medium. Swirl to coat sides. Butter should be golden and bubbling, but not brown or smoking. Pour one cup of batter into pan. You can add more or less depending on how thick you want the pancake. It will puff up so don't fill pan more than of the way up the sides. Cook on the stovetop for one minute then place in the oven for 3 minutes. Flip pancake and place back into oven for approximately two more minutes or until cooked through. Add more butter as necessary to coat pan and repeat.

Syrup

Add the syrup and strawberries to a small saucepan over medium heat. Bring to a simmer and cook until the strawberries begin to break down and release their juices, about 3 minutes. Remove from heat and stir in the vanilla. At this point you can strain the syrup with a fine mesh sieve as I did and serve with fresh strawberry slices, or you can leave the cooked strawberries in the syrup and serve that way, more like a syrup-compote. Serve syrup hot