Strawberry Pancakes for Breakfast (Print Version)
# Ingredients:
→ Wet Mix
01 -
355 millilitres milk, extra if it seems too thick
02 -
Red food coloring, optional
03 -
60 millilitres vegetable oil
04 -
1 large egg
→ Dry Mix
05 -
1 gram salt
06 -
250 grams all-purpose flour
07 -
67 grams granulated sugar
08 -
19 grams baking powder
09 -
28 grams freeze-dried strawberries
→ Toppings
10 -
Fresh strawberries
11 -
Maple syrup or strawberry syrup
12 -
Whipped cream
# Instructions:
01 -
Top your pancakes however you like. Drizzle with syrup, throw on some strawberries, and add a pile of whipped cream if you want.
02 -
Flip pancakes over once the bottoms are golden and cook the other side until browned too. Keep the finished ones on a warm plate while you finish the rest.
03 -
Fire up a nonstick skillet or griddle on medium heat and rub on a little oil. Scoop up your batter using a 60-millilitre cup and pour onto the hot pan. Wait for bubbles on top and for the edges to look set.
04 -
Make a hole in the middle of your dry mix. Toss in the milk, oil, and egg. Stir everything together until it’s just smooth—don’t worry about a few lumps. Add more milk just a splash at a time if needed. If you’re feeling fancy, fold in some red food coloring now.
05 -
In a big bowl, whisk up the flour, sugar, baking powder, and salt. Dump in your strawberry powder and stir until it’s all blended together.
06 -
Take the freeze-dried strawberries and blitz them in a food processor until you’ve got a fine powder.
# Notes:
01 -
For pancakes that turn out light and fluffy, stir the batter gently and only add extra milk a bit at a time to keep it the right thickness.
02 -
Keep any extras in the fridge for up to 5 days, or freeze them so you can grab some later.