I’ve been under the weather the past 48 hours – some cold virus thing. As such, I’m finding things like work, and focus, and concentration, to be on the difficult side. Details… So I figure I will spare you the prose today and just give you the pictures. Strawberry pancakes – a delicious twist-up from the more ubiquitous blueberry. So yummy… Enjoy!
Source: adapted from Every Day with Rachael Ray, April/May 2006
1 ½ cups flour
2 tbs sugar
2 tsp baking powder
½ tsp salt
1 large egg
1 cup whole milk
½ tsp vanilla extract
1 tbs unsalted butter, plus more for the griddle
2 cups sliced and hulled strawberries
Maple syrup, for serving
Preheat a griddle over medium heat.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, whisk together the egg, milk, and vanilla. Stir in the melted butter, then fold in the strawberries.
Grease the griddle with a pat of butter. When it sizzles, add small spoonfuls of the batter onto the hot griddle. Cook the pancakes until bubbles appear on the surface, then flip and cook through. Remove to a plate and repeat in batches until all the batter is used. Adjust the heat between medium and medium-low as necessary. You want them browned but not burnt. It will take about 3-4 minutes total to cook each pancake.
Serve with maple syrup.