Strawberry Pancakes for Breakfast (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 ounce freeze-dried strawberries
02 -
2 cups all-purpose flour
03 -
1/3 cup granulated sugar
04 -
1 1/2 tablespoons baking powder
05 -
1/4 teaspoon salt
→ Wet Ingredients
06 -
1 1/2 cups milk, plus more if needed
07 -
1/4 cup vegetable oil
08 -
1 large egg
09 -
Red food coloring, optional
→ For Serving
10 -
Whipped cream
11 -
Fresh strawberries
12 -
Maple syrup or strawberry syrup
# Instructions:
01 -
Add freeze-dried strawberries to a food processor and pulse until finely powdered.
02 -
In a large bowl, whisk together flour, sugar, baking powder, and salt. Stir in the strawberry powder until evenly distributed.
03 -
Create a well in the center of the dry ingredients. Add milk, vegetable oil, and egg. Whisk until a smooth batter forms. Adjust consistency with additional milk if a thinner batter is preferred. Gently fold in red food coloring if using.
04 -
Heat a nonstick griddle or skillet over medium heat and lightly grease. Using a 1/4 cup measure, pour batter onto the hot surface. Cook until bubbles form on the surface and edges are set.
05 -
Flip pancakes and cook on the other side until golden brown. Transfer to a warm plate and repeat with remaining batter.
06 -
Serve warm, topped with whipped cream, fresh strawberries, and syrup as desired.
# Notes:
01 -
For delicate, fluffy pancakes, avoid overmixing the batter and add extra milk gradually to adjust thickness.
02 -
Leftovers can be refrigerated for up to 5 days or frozen for quick breakfasts.