Strawberry Pancakes
These strawberry pancakes are a delicious change of pace to the typical breakfast scene. Topped with whipped cream, syrup and fresh berries, they're impossible to resist!
Ingredients
- 1 oz freeze-dried strawberries
- 2 c flour
- ⅓ c sugar
- 1 ½ tablespoon baking powder
- ¼ teaspoon salt
- 1 ½+ c milk
- ¼ c vegetable oil
- 1 egg
- red food coloring optional
Instructions
- Using a ¼ c measuring cup, scoop the batter onto a hot greased griddle.Flip the pancakes when the bubbles form on top of the pancake.Cook the second side until golden brown.Enjoy right away, refrigerate for up to 5 days, or freeze in Ziploc baggies for those mornings you need something quick!
- Add the freeze-dried strawberries to a food processor. Pulse until they're a fine powder.
- In a large bowl, stir together the flour, sugar, baking powder and salt. Then stir in the strawberry powder.
- Make a well in the center of the dry ingredients. Add the milk, oil and egg to the well. (If you like thinner pancakes, you can add more milk.)
- Use a whisk to mix together the dry and wet ingredients until smooth. Stir in red food coloring if desired.
- Use a ¼ c measuring cup to scoop the batter onto a greased, hot griddle.
- Flip when bubbles form on the top of the pancakes.
- Cook the second side until golden brown.
- Serve pancakes with whipped cream, fresh strawberries and syrup (maple or strawberry).
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!