01 -
Place freeze-dried strawberries in a food processor and pulse until finely powdered.
02 -
In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. Incorporate the strawberry powder until well distributed.
03 -
Make a well in the centre of the dry mix. Pour in milk, vegetable oil, and egg. Whisk until a cohesive, smooth batter forms. If a thinner consistency is preferred, gradually add more milk. Gently fold in red food coloring if using.
04 -
Heat a nonstick griddle or skillet over medium heat and lightly grease. Using a 60-millilitre measure, pour batter onto the hot surface. Cook until bubbles appear and edges are just set.
05 -
Flip each pancake and continue cooking until golden brown on the underside. Transfer to a warm plate and repeat with remaining batter.
06 -
Serve pancakes warm, garnished with whipped cream, fresh strawberries, and syrup as desired.