Strawberry Pancakes Strawberry Syrup (Print Version)
# Ingredients:
→ Pancakes
01 -
225 g strawberries, chopped and rolled in a little flour
02 -
5 ml vanilla extract
03 -
415 ml whole milk or buttermilk
04 -
2 big eggs
05 -
60 ml melted butter plus some more for the pan
06 -
250 g plain flour
07 -
3 g salt
08 -
8 g baking powder
09 -
25 g white sugar
→ Strawberry Syrup
10 -
15 ml lemon juice, straight from the fruit
11 -
60 ml water
12 -
100 g white sugar
13 -
150 g strawberries, cut up
# Instructions:
01 -
Pile the hot pancakes on plates, cover with that sweet strawberry syrup, and dig in while it's all warm.
02 -
Let it bubble for 6–8 minutes, stirring here and there, until it's all syrupy and the berries start falling apart.
03 -
In a little pot, toss in the berry slices, sugar, water, and lemon juice. Heat until it starts to bubble.
04 -
Spoon on the batter, let the tops get bubbly and edges firm up, then turn them over and cook until both sides are golden and lovely.
05 -
Put your non-stick pan or griddle on medium heat and swipe some butter all over it.
06 -
Leave the mixed batter at room temp for 10 minutes. Makes fluffier pancakes, trust me.
07 -
Mix the floured, chopped strawberries into your batter so you get a good spread throughout.
08 -
Pour the wet mixture into the dry stuff. Use a spatula to gently combine them. Don’t stir too much or they’ll get tough.
09 -
In a new, medium bowl, beat together eggs, milk or buttermilk, melted butter, and vanilla. Mix till it looks smooth.
10 -
Toss together flour, sugar, baking powder, and salt in a big mixing bowl. Whisk them around until well mixed.
# Notes:
01 -
Tossing berries in flour keeps them floating around in the batter instead of sinking to the bottom.
02 -
Let your mix rest before cooking for pancakes that puff up just right.