Description
These Strawberry Pancakes are a delightful twist on classic pancakes, featuring freeze-dried strawberry powder for natural fruit flavor and a lovely pink hue. Perfect for breakfast or brunch, they are fluffy, sweet, and topped with whipped cream, fresh strawberries, and syrup for an irresistible treat.
Ingredients
Scale
Dry Ingredients
- 1 ounce freeze-dried strawberries
- 2 cups flour
- 1/3 cup sugar
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups milk
- 1/4 cup vegetable oil
- 1 egg
- Red food coloring (optional)
Instructions
- Prepare Strawberry Powder: Add the freeze-dried strawberries to a food processor and pulse until they become a fine powder.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, salt, and strawberry powder, stirring well to evenly distribute the strawberry flavor.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the milk, vegetable oil, and egg. For thinner pancakes, add a little more milk to the mixture.
- Combine Batter: Whisk the wet and dry ingredients together until the batter is smooth. Stir in red food coloring if you want a more vibrant pink color.
- Cook Pancakes: Heat and grease a griddle or skillet over medium heat. Use a 1/4-cup measuring cup to pour the batter onto the hot surface.
- Flip Pancakes: When bubbles form on the surface of the pancakes and the edges look set, carefully flip them to cook the other side until golden brown.
- Serve: Serve the pancakes warm topped with whipped cream, fresh strawberries, and maple or strawberry syrup for best flavor.
- Storage: Enjoy the pancakes immediately, or refrigerate leftovers for up to 5 days. They can also be frozen in Ziploc baggies for convenient quick breakfasts.
Notes
- Using freeze-dried strawberries intensifies the strawberry flavor and adds a natural pink tint.
- Adjust milk quantity to achieve your desired batter consistency for thicker or thinner pancakes.
- Red food coloring is optional but enhances the visual appeal.
- For best results, use a well-heated and greased griddle to prevent sticking and ensure golden pancakes.
- Leftover pancakes freeze well; reheat them in a toaster or microwave for a quick and easy meal.
Nutrition
- Serving Size: 1 serving
- Calories: 411 kcal
- Sugar: 20 g
- Sodium: 598 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2.5 g
- Protein: 9 g
- Cholesterol: 42 mg
