Strawberry Pancakes for Breakfast (Print)

Light pancakes with strawberries, topped with whipped cream and maple syrup for a delightful morning treat.

# Ingredients:

→ Dry Ingredients

01 - 28 grams freeze-dried strawberries
02 - 250 grams all-purpose flour
03 - 67 grams granulated sugar
04 - 19 grams baking powder
05 - 1 gram salt

→ Wet Ingredients

06 - 355 millilitres milk, plus more as needed
07 - 60 millilitres vegetable oil
08 - 1 large egg
09 - Red food coloring, optional

→ For Serving

10 - Whipped cream
11 - Fresh strawberries
12 - Maple syrup or strawberry syrup

# Steps:

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.

# Additional Notes:

01 - To achieve tender, fluffy pancakes, avoid overmixing the batter, and only add extra milk gradually to adjust thickness.
02 - Store leftovers in the refrigerator for up to 5 days or freeze for convenient future use.