Strawberry Pancakes
User Reviews
5
Strawberry Pancakes
Description
The recipe begins by roasting half of the sliced strawberries to concentrate their flavor and reduce moisture, helping them integrate without sogginess. The remaining strawberries are cooked with sugar, lemon juice, and cornstarch into a thick syrup, highlighting their natural sweetness and acidity. Cake flour and baking powder contribute to the pancakes' light, delicate crumb, while separating the eggs allows for whipped egg whites to create lift and airiness in the batter.
When served, these pancakes are layered with whipped topping and strawberry syrup, offering a balance of soft texture, sweet fruit, and creamy topping reminiscent of classic strawberry desserts. The lemon zest and juice impart subtle brightness and complexity.
Leftover pancakes can be stored refrigerated or frozen with wax paper between layers to prevent sticking and maintain freshness. Use ripe strawberries for optimal flavor and enjoy the roasting step to enhance sweetness and aroma.
Ingredients
- 1 1/2 pounds strawberry washed, hulled, and sliced, fresh
- 2 3/4 cup cake flour *see notes
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 4 Tablespoons sugar divided
- 1 3/4 cup milk
- 2 egg separated into yolks and whites
- 4 Tablespoons butter melted, unsalted
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 lemon juiced
- 1 1/2 teaspoons cornstarch
- 8 ounce frozen whipped topping thawed, container
Instructions
- Preheat oven to 350 degrees Fahrenheit. Wash the strawberries, remove the stems, and slice approximately ¼ inch thick. Spread half of the sliced berries on a parchment lined baking sheet in a single layer. Place in the oven to roast for 25 minutes. Remove from the oven and set aside to cool.
- While the strawberries are roasting, add the remaining sliced strawberries, lemon juice, 2 tablespoons of the sugar, and cornstarch to a small sauce pan. Let mixture come to a rolling boil over medium high heat, stirring occasionally. Once boiling, turn to low heat and let it slowly bubble for 10 more minutes until syrup is thickened and the strawberries are soft. Remove from heat and pour into a bowl to cool.
- Combine the flour, baking powder, salt, 2 tablespoons of the sugar, and lemon zest in a large bowl. In a separate small bowl whisk together the egg yolks, melted butter, vanilla, and milk. Place egg whites in a medium bowl and use an electric mixer on medium speed to whip until stiff peaks form, about 2 minutes.
- Add wet ingredients to dry ingredients and gently stir until combined. Mixture will be slightly lumpy. Stir in the roasted, cooled strawberries. Using a spatula, gently fold egg whites in to the pancake batter until evenly combined. Be careful not to over mix.
- Turn an electric griddle to 375 degrees or heat a large nonstick skillet to medium heat on the stove. Spray with nonstick cooking spray. Use a 1/3 measuring cup to pour batter onto the hot griddle or pan. Wait till bubbles start to form and pop before flipping strawberry pancakes to the other side. Allow each side to become golden brown.
- Place a pancake on a plate and spread with a heaping spoonful of whipped topping and strawberry sauce. Place two more pancakes in the same manner. Top with a dollop of whipped topping and more sauce. Enjoy!
Notes
- Use ripe strawberries that are red to the leaves with a sweet aroma for the best flavor.
- Roasting strawberries concentrates their sweetness and reduces moisture, preventing soggy pancakes.
- For a strawberry syrup, blend cooked strawberry sauce and strain out seeds and pulp; store refrigerated up to three weeks.
- Leftover pancakes keep in an airtight container in the fridge for three days or freeze up to three months with wax paper separation.
- Thaw frozen pancakes overnight in the fridge before reheating.
- To create a decorative strawberry shortcake effect, pipe whipped topping between pancake layers and on top using a large star tip.
- If cake flour is unavailable, see recipe notes below for DIY cake flour substitution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 136mg | 6% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 36mg | 40% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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