Overview
Total Cook Time: 30 mins
Prep Time: 10 mins
Cook Time: 20 mins
Recipe Servings: 2
Difficulty Level: Medium
Ingredients
For the Pancake Batter:
- 200 grams all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 250 ml whole milk
- 50 grams unsalted butter, melted
- 1 teaspoon vanilla extract
- 150 grams fresh strawberries, diced
For the Strawberry Topping:
- 200 grams fresh strawberries, sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice (optional)
For Serving:
- Whipped cream (optional)
- Maple syrup or honey
Instructions
Prepare the Strawberry Topping
- In a small bowl, combine the sliced strawberries with sugar and lemon juice (optional). Let it sit for 10-15 minutes to allow the strawberries to release their juices and create a syrupy topping.
Make the Pancake Batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
- Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; it’s okay if the batter is a bit lumpy.
- Gently fold in the diced fresh strawberries.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface of the pancake, then flip and cook for another 2-3 minutes, until golden brown on both sides.
- Repeat with the remaining batter, ensuring the pancakes don’t overlap in the pan.
Assemble and Serve
- Stack the pancakes on a serving plate.
- Top with the macerated strawberries, a dollop of whipped cream, and a drizzle of maple syrup or honey.
- Serve immediately and enjoy the fresh, fruity, and fluffy goodness of these Strawberry Pancakes!