Inspired by A SLICE OF COURAGE QUICHE. Tessa’s attempt at making these is a complete disaster! But they’re actually super easy to make. Quick, easy, and delicious.
Douse them with your favorite syrup. I've always been a fan of maple syrup, but most of my family eats pancakes with cane syrup, a Southern favorite!
I cooked my pancakes on a panini press that doubles as a grill (with switchable plates). You can cook these on any flat plan or even in a skillet, as long as it's level. Growing up, we had a pan dubbed "the grilled cheese pan," but we also used it for pancakes on Sunday morning.
These strawberry pancakes are light, fluffy, and packed with flavor. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup.
Prep Time: 10 mins
Cook Time:10 mins
Total Time: 20 mins
1 cup all-purpose flour
1 tablespoon brown sugar
1 tablespoon baking powder
1 teaspoon salt, or to taste
1 cup milk
1 large egg
2 tablespoons melted unsalted butter
1 tablespoon vanilla extract
1 cup chopped fresh strawberries
1. In a medium bowl, whisk flour, brown sugar, baking powder, and salt together.
2. Whisk together melted butter, egg, vanilla, and milk.
3. Add the wet ingredients to the dry ingredients, and whisk until well combined. There may be a few lumps, but don’t worry about these.
4. Let the batter rest for 10 minutes.
5. While the batter is resting, chop the strawberries into small cubes, discarding the leaves on top.
6. Fold the diced strawberries into the pancake batter.
7. Heat a flat-bottom pan over medium-high heat, and add a pat of butter or a tablespoon of oil to the surface of the pan. Scoop one-quarter cup of the batter, and pour it onto the heated pan.
8. When small bubbles appear on the surface of the pancake and burst, flip the pancake. Cook the other side for 2-3 minutes, until edges are slightly brown and set.
Recipe inspired by
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