Strawberry Pancakes
User Reviews
5
Strawberry Pancakes
Description
The Strawberry Pancakes recipe incorporates ripe, finely chopped strawberries directly into a batter that balances flour, sugar, baking powder, and salt. The fresher the berries and the careful chopping help distribute the fruit evenly, preventing over-wetting the batter and maintaining fluffy pancakes. The wet ingredients—milk, egg, melted butter, and vanilla—combine smoothly with dry components, creating a batter with a desirable thick but pourable consistency.
Cooking the pancakes on medium heat allows them to set through without burning, with bubbles forming on the surface indicating readiness to flip. The strawberries within gently soften during cooking, releasing sweetness and moisture. The final pancakes have a tender crumb and fruit pieces providing bursts of flavor. Garnishing with fresh strawberries and a drizzle of maple syrup or honey complements the natural flavor of the berries.
The recipe notes suggest adjusting sugar based on the sweetness of the strawberries and ensuring leavening agents like baking powder are fresh for optimal rise. Maintaining medium heat during cooking prevents the exterior from over-browning before the interior fully cooks, ensuring even texture and color.
Ingredients
- 1 1/4 cup all-purpose flour
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg lightly beaten, large
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 2 Tablespoons unsalted butter plus more for greasing the pan, melted
- 1 cup strawberry rinsed, hulled, and finely chopped, fresh
- strawberry for garnish, extra
- maple syrup for serving, or honey
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, beaten egg, melted butter, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the milk mixture. Stir until just combined. It's okay if the batter has small lumps; do not over mix.
- Gently fold the chopped strawberries into the batter.
- Heat a large non-stick skillet or griddle over medium heat. Brush with a little melted butter to prevent sticking.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges starting to look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 2-3 minutes, or until golden brown and cooked through.
- Serve the pancakes hot, garnished with extra fresh strawberries and drizzled with maple syrup or honey.
Notes
- Adjust the amount of sugar to balance the natural sweetness of the strawberries.
- Use fresh, ripe strawberries that are finely chopped to distribute evenly in the batter.
- Maintain medium cooking heat to avoid burning while ensuring the pancakes cook through.
- Check that baking powder is fresh to achieve the best rise and fluffiness.
- Thin or thicken the batter with a slight amount of milk or flour to reach the right pourable consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 221mg | 9% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 169IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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