Description
Delicious and fluffy pancake sandwiches filled with whipped cream and fresh strawberries, perfect for breakfast or dessert!
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Pancakes
- In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; lumps are okay.
- Heat a non-stick skillet over medium heat. Lightly grease with butter. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with remaining batter.
- Whipped Cream
- In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Do not overwhip.
- Assembly
- Take one pancake as the base. Spread a layer of whipped cream over it. Arrange sliced strawberries over the cream. Spread another layer of whipped cream and top with another pancake.
Notes
- Ensure the skillet is properly heated before pouring the batter for evenly cooked pancakes.
- For extra fluffy pancakes, allow the batter to rest for 5 minutes before cooking.
- You can sprinkle a little powdered sugar on top for added sweetness and presentation.
- Keep the pancakes warm in a low oven until all are cooked and ready for assembly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake sandwich