Strawberry Shortcake Pancakes 🥞

 

Ingredients:  

- 1 1/2 cups all-purpose flour  

- 3 1/2 teaspoons baking powder  

- 1 tablespoon sugar  

- 1/4 teaspoon salt  

- 1 1/4 cups milk  

- 1 large egg  

- 3 tablespoons unsalted butter, melted  

- 1 cup fresh strawberries, chopped  

- Additional strawberries and whipped cream for topping  

Directions:  

1. In a large bowl, whisk together the flour, baking

powder, sugar, and salt.  

2. In a separate bowl, beat the egg, then stir in the milk

and melted butter.  

3. Pour the wet ingredients into the dry ingredients and

mix until just combined, being careful not to overmix.

Gently fold in the chopped strawberries.  

4. Heat a griddle or non-stick skillet over medium heat

and lightly grease it with butter or oil.  

5. Pour about 1/4 cup of batter for each pancake onto

the griddle. Cook until bubbles form on the surface,

about 2-3 minutes, then flip and cook for another 1-2

minutes until golden brown.  

6. Repeat with the remaining batter. Serve the pancakes

stacked, topped with fresh strawberries and a dollop of

whipped cream.  

Prep Time: 10 minutes | Cooking Time: 15 minutes |

Total Time: 25 minutes  

Kcal: 300 kcal per serving | Servings: 4  

Tips:  

- For a fun variation, add a teaspoon of vanilla extract to

the batter for extra flavor.  

- Substitute Greek yogurt for milk to make the pancakes

lighter and tangier.  

- Enhance the shortcake vibe by layering the pancakes

with strawberry jam between them before adding

whipped cream.