Description
Deliciously fluffy pancakes loaded with sweet strawberries for a perfect breakfast treat.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup (240ml) milk
- 1 large egg
- ¼ cup (56g) melted butter
- 1 teaspoon vanilla extract
- ½ cup (75g) frozen strawberries
- 2 tablespoons water
Instructions
- In a large bowl, vigorously whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps in the dry mixture. This step aerates the flour, contributing to ultimate fluffiness.
- In a separate medium bowl, whisk together the milk, large egg, melted butter, and vanilla extract until well combined. Ensure your melted butter isn’t too hot, as it could scramble the egg.
- Create a small well in the center of your dry ingredients. Pour the wet mixture into the well. Use a rubber spatula to gently fold the ingredients together until they are just combined. It is crucial to avoid overmixing; plenty of lumps in the batter are a good sign and will result in tender, fluffy pancakes.
- Heat a lightly greased skillet or griddle over medium heat. Once hot, add ¼ cup of the batter for each pancake. Cook for approximately 2 minutes, until you observe the edges firming up and numerous bubbles beginning to rise and pop on the surface. Add a few frozen strawberries to each pancake.
- Carefully flip each pancake with a spatula and cook for another 2 minutes, or until golden brown and cooked through.
Notes
- Ensure your melted butter isn’t too hot to avoid scrambling the egg.
- Do not overmix the batter for fluffy pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg