Directions

1. Strawberry Sauce Recipe:

   1. In a small saucepan combine Strawberry Purée, 5 Cups of Diced Strawberries, and lemon juice.

   2. Bring mixture to a simmer and cook for 3-4 minutes or until mixture has reduced by a quarter and begins to thicken.

   3. Remove from heat. Fold in the remaining diced strawberries and set aside.

2. Strawberry & Dark Chocolate Stuffed Pancake Directions:

   1. In a large saucepan, gently warm milk over medium heat until it reaches 110°F.

   2. Turn off the heat, add yeast, then set aside.

   3. In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and kosher salt. Add eggs and warm milk to dry ingredients, whisking to combine. Do not over mix.

   4. Heat a 12" nonstick pan over medium heat and melt 1 tablespoon of butter.

   5. Add 2 ¼ cups of batter to the pan, swirling it around all sides of pan and cook for 2-3 minutes until the bottom begins to brown. Reduce heat to low and cover.

   6. Cook the pancake for another 5-7 minutes or until the top is completely dry.

   7. Spread another ½ tablespoon of butter onto the pancake then drizzle ½ cup of strawberry sauce and top with 4 teaspoons of shaved chocolate.

3. To Serve:

   1. Fold pancake in half, brush with remaining 1/2 Tablespoon of butter, then cut in half lengthwise. Cut into squares and serve with the remaining 1/2 cup of strawberry sauce.