Strawberry Pancake Breakfast (Print Version)
Fluffy pancakes filled with strawberries and smothered with cream and syrup. A sweet way to wake up.
# Ingredients:
→ For Serving
01 -
Maple or strawberry syrup
02 -
Fresh strawberries
03 -
Whipped cream
→ Wet Ingredients
04 -
1 big egg
05 -
Red food coloring (optional)
06 -
60 millilitres vegetable oil
07 -
355 millilitres milk, with extra if you need it
→ Dry Ingredients
08 -
1 gram salt
09 -
19 grams baking powder
10 -
67 grams granulated sugar
11 -
250 grams plain flour
12 -
28 grams freeze-dried strawberries
# Steps:
01 -
Dish out those warm pancakes and pile them up with strawberries, syrup, and a swirl of whipped cream.
02 -
Once you see the bottoms go golden brown, turn them over and cook a bit more. Keep pancakes on a plate (somewhere warm) while you finish the rest.
03 -
Fire up your nonstick pan or griddle over medium. Grease it just enough. Pour about 60 millilitres of batter for each pancake and let them cook until you spot bubbles and edges look dryish.
04 -
Make a dip in your dry stuff. Add milk, oil, and the egg in there. Stir it up so it’s fairly smooth—if it’s too thick, splash in more milk. Go ahead and stir in the food coloring now if you’re using it.
05 -
Whisk flour, sugar, baking powder, and salt in a big bowl. Sprinkle in your strawberry powder so it’s all mixed through.
06 -
Toss freeze-dried strawberries in your food processor. Buzz them into a fine powder.
# Notes:
01 -
Don’t overdo the mixing or your pancakes get tough, and just add extra milk slowly if you want your batter thinner.
02 -
Leftovers last in the fridge up to 5 days. You can freeze them to make mornings even easier.