Strawberry Pancakes (Print Version)
# Ingredients:
01 -
1 1/2 cups all-purpose flour.
02 -
2 tablespoons granulated sugar.
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2 teaspoons baking powder.
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1/2 teaspoon baking soda.
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1/2 teaspoon salt.
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1 cup buttermilk.
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1/2 cup milk.
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1 large egg.
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1/4 cup unsalted butter, melted.
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1 teaspoon vanilla extract.
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2 cups fresh strawberries, hulled and sliced.
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1/4 cup granulated sugar.
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1 teaspoon lemon juice (optional).
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1 cup heavy cream.
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2 tablespoons powdered sugar.
16 -
1/2 teaspoon vanilla extract.
# Instructions:
01 -
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
02 -
In another bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract.
03 -
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be slightly lumpy, which is fine.
04 -
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 -
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more. Repeat with remaining batter.
06 -
In a bowl, combine the sliced strawberries and granulated sugar. Toss to coat. Let sit for about 15 minutes to allow the strawberries to release their juices. Add lemon juice if desired.
07 -
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until soft peaks form.
08 -
To assemble, stack pancakes on a serving plate, spoon the strawberry topping over the pancakes, including the strawberry juices, and top with a dollop of whipped cream.
# Notes:
01 -
Prep Time: 15 minutes.
02 -
Cook Time: 20 minutes.
03 -
Total Time: 35 minutes.
04 -
Servings: 4.