Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter melted
- 3 cups fresh strawberries chopped
Instructions
- Use cooking spray to prepare the griddle or frying pan.
- In a large bowl, combine the flour, baking powder, salt and sugar. Stir until combined.
- Add the milk, egg and butter. Use an electric mixer to blend until well incorporated.
- Gently fold in 1 cup of the strawberries.
- Cook pancakes over medium heat until lightly browned on both sides and cooked through.
- Serve topped with the remaining fresh strawberries, whipped cream and syrup.
Notes
- How to cook the perfect pancake:
- Prep the griddle and set it to 375F.
- Pour ¼ cup of batter onto the griddle, spacing out each pancake.
- Cook the first side until the edges are cooked, the bubbles pop without filling back up, and he bottom is a golden brown.
- Flip and cook the other side for another 1-2 minutes until golden brown.
- How to store leftovers:
- Store in the fridge in an airtight container for 3-4 days.
- Freeze in a layered airtight container with parchment paper between each layer for up to 3 months.
- Reheat the pancakes in the microwave in 30 second increments. Frozen pancakes do not need to be thawed.
Nutrition
Calories: 1431kcal | Carbohydrates: 210g | Protein: 38g | Fat: 51g | Saturated Fat: 29g | Cholesterol: 284mg | Sodium: 2840mg | Potassium: 2739mg | Fiber: 14g | Sugar: 49g | Vitamin A: 1833IU | Vitamin C: 254mg | Calcium: 1083mg | Iron: 12mg
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