Strawberry Pancakes

I rarely keep pancake mix in the house, because, with just the two of us, when I do buy mix, the “use by” date expires long before I get around to finishing the box. So, when we’re in the mood for pancakes, I need a quick and easy “made from scratch” recipe. This recipe fits our needs to a tee. The batter is made from ingredients already in the pantry. It’s as simple to make as a packaged mix; and, the addition of sliced strawberries in the batter makes it a perfect summertime breakfast. The pancakes cook quickly and evenly and turn out light and fluffy. But, the real star of the show is the luscious strawberries! Instead of being used as a topping, the pancake itself is studded full of fresh, ripe berries. What a perfect way to start off your morning!

Wash, hull and slice strawberries. Tip: For evenly sliced strawberries, use an egg slicer. 

Preheat a skillet or griddle over medium heat. Spray with non-stick cooking spray.

In a medium bowl, sift together the flour, sugar, baking powder and salt. Note: Sifting is optional, not necessary; you can just whisk together ingredients. 

 

In a small bowl, whisk together the egg, milk and vanilla.

Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be smooth. The batter was a little thinner than I had expected, but that didn’t seem to cause any problems. The pancakes still cooked quickly and evenly; and flipping was not a hassle.

Fold in the strawberries.  

Tip: If you prefer, instead of adding sliced strawberries to your batter, you can sprinkle them over the batter after spooning on the griddle. This way, you can avoid any clumping and overlapping of strawberries.

Spoon the batter onto the griddle, 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 2 to 3 minutes. Carefully flip with a spatula and cook until golden brown, about another 2 minutes. 

Serve with butter and maple syrup.

STRAWBERRY PANCAKES
Source: Rachael Ray Mag. 2006
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1-/14 cups all-purpose flour
• 2 Tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg, optional
• 1 large egg
• 1 cup milk
• 1/2 teaspoon pure vanilla extract
• 1 Tablespoon butter, melted
• 2 cups sliced strawberries
• Additional butter, for serving
• Maple syrup, for serving

DIRECTIONS:

1. Preheat a skillet or griddle over medium heat. Spray with non-stick cooking spray.
2. In a medium bowl, sift together the flour, sugar, baking powder and salt. Note: Sifting is
    optional, not necessary; you can just whisk together ingredients.
3. In a small bowl, whisk together the egg, milk and vanilla.
4. Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be smooth.
    (The batter was a little thinner than I had expected, but that didn’t seem to cause any
    problems. The batter still cooked quickly and evenly; and flipping the pancake was not a
    hassle.)
5. Fold in the strawberries*.
6. Spoon the batter onto the griddle, 1/4 cup at a time. Cook the pancakes until set and
    thoroughly bubbly, about 2 to 3 minutes. Carefully flip with a spatula and cook until golden
    brown, about another 2 minutes.
7. Serve with butter and maple syrup.

Yields: 12 pancakes

Tip: *If you prefer, instead of adding sliced strawberries to your batter, you can sprinkle them over the batter after spooning on the griddle. This way, you can avoid any clumping and overlapping of strawberries.