
You can also make smaller pancakes in the size of a “silver dollar,” which is something all kids will enjoy.

Strawberries and Cream Pancakes
You can also make smaller pancakes in the size of a "silver dollar," which is something all kids will enjoy.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Resting Time 30 minutes mins
Total Time 25 minutes mins
Course Breakfast/Brunch
Cuisine American
Servings 4
Ingredients
Strawberries and Cream Pancakes
- 1 Cup all-purpose flour
- 2 tablespoons sugar
- 1/2 tablespoons baking powder
- 1/4 teaspoon fine grain sea salt
- 1 Cup milk
- 1 Egg beaten lightly
- 1/4 Cup Butter melted and cooled a bit, plus more for cooking
- 250 Grams strawberries sliced, plus more for garnish
- 1/2 Cup whipping cream
- pancake syrup for drizzling
- 1/4 Cup walnuts
Instructions
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, egg, and melted butter. Add the flour mixture and two-thirds of the sliced strawberries to the milk mixture; stir until just combined.
- Heat a nonstick skillet over medium heat. When hot, melt a pat of butter in the pan. Pour a scant one-third cup of batter in the pan. Cook until bubbles form and then pop on the surface. Flip pancake and cook the other side until golden brown; remove from the pan.
- While pancakes are cooking, whisk cream until light and airy.
- Serve pancakes with a dollop of whipped cream, a drizzle of syrup, whole and sliced strawberries, and a sprinkling of nuts.
Keyword June 2012
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