Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk
- Spatula
- Mixing bowl
- Electric mixer
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well combined.
2. In another mixing bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Grease with cooking spray or butter.
5. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
7. To assemble the strawberry shortcake pancakes, stack the pancakes on a plate. Top with sliced strawberries and a dollop of whipped cream.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 270
Fat per serving: 12g
Carbohydrates per serving: 34g
Protein per serving: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almond milk or soy milk can be used instead of regular milk.
- Coconut oil can be used instead of unsalted butter.
- Frozen strawberries can be used instead of fresh strawberries.
Variations:
- Blueberry Shortcake Pancakes: Substitute fresh blueberries for the strawberries.
- Chocolate Chip Shortcake Pancakes: Add 1/2 cup of chocolate chips to the pancake batter.
- Lemon Shortcake Pancakes: Add 1 tablespoon of lemon zest to the pancake batter.
Tips and tricks:
- Do not overmix the pancake batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- To keep the pancakes warm while cooking the rest, place them on a baking sheet in a 200°F oven.
- Use a cookie cutter to cut the pancakes into fun shapes for kids.
Storage instructions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds, or in a toaster oven for 5 minutes.
Presentation ideas:
Serve the strawberry shortcake pancakes on a white plate with a dusting of powdered sugar.
Garnishes:
Garnish with additional sliced strawberries and a sprig of fresh mint.
Pairings:
Serve with a side of bacon or sausage.
Suggested side dishes:
- Scrambled eggs
- Hash browns
- Fresh fruit salad
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the pancakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Strawberry shortcake is a classic dessert that originated in the United States in the mid-1800s. It typically consists of a shortcake biscuit, topped with fresh strawberries and whipped cream.
Flavor profiles:
The strawberry shortcake pancakes are sweet and tangy, with a light and fluffy texture.
Serving suggestions:
Serve the strawberry shortcake pancakes for breakfast or brunch. They also make a great dessert.
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