Recipe Background
It's strawberries all the way down! Strawberry & Cream Pancakes doesn't just infuse each delicious bite of tender, golden-brown pancake with strawberries, it covers them with a homemade strawberry syrup for an extra berry-blast! These pancakes are impossibly fluffy and come topped with whipped topping for that creamy taste beyond compare. Mmmm, Strawberry & Cream Pancakes get the day started off on a bright note, don't they?
It's strawberries all the way down! Strawberry & Cream Pancakes doesn't just infuse each delicious bite of tender, golden-brown pancake with strawberries, it covers them with a homemade strawberry syrup for an extra berry-blast! These pancakes are impossibly fluffy and come topped with whipped topping for that creamy taste beyond compare. Mmmm, Strawberry & Cream Pancakes get the day started off on a bright note, don't they?
Ingredients
- 1 1/2 pounds fresh strawberries washed, hulled, and sliced, divided
- 1/2 lemon juiced
- 4 tablespoons sugar divided
- 1 1/2 teaspoons cornstarch
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 2 eggs separated into yolks and whites
- 4 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 3/4 cups milk
- 1 (8-ounce) container frozen whipped topping thawed
Directions
- Preheat the oven to 350 degrees F.
- Spread 1/2 of the sliced strawberries on a parchment-paper-lined baking sheet in a single layer.
- Place the strawberries in the oven until roasted, about 25 minutes.
- Set the roasted strawberries aside to cool.
- Add the remaining sliced strawberries, the lemon juice, 2 tablespoons of the sugar, and the cornstarch to a small saucepan.
- Let the strawberry mixture come to a rolling boil over medium-high heat, stirring occasionally.
- Reduce the heat to low and let the strawberry mixture simmer until the syrup is thickened and the strawberries are soft, about 10 minutes.
- Pour the syrup into a bowl to cool.
- Combine the flour, the baking powder, the salt, the remaining sugar, and the lemon zest in a large bowl.
- In a separate small bowl, whisk the egg yolks, the butter, the vanilla, and the milk together.
- Place the egg whites in a medium bowl and use an electric mixer on medium speed to whip until stiff peaks form, about 2 minutes.
- Add the milk mixture to the flour mixture and gently stir to combine until slightly lumpy.
- Stir the roasted and cooled strawberries into the batter.
- Using a spatula, gently fold the egg whites into the batter until it is evenly combined, taking care not to knock the air out of it.
- Heat a large nonstick skillet to medium heat or turn an electric griddle to 375 degrees F.
- Spray the skillet with cooking spray and pour the batter in 1/3 cup measurements onto it.
- Wait until bubbles begin to form and pop before flipping the pancakes. Allow the pancakes to become golden-brown, about 4 minutes per side.
- Serve the pancakes with the whipped topping and the strawberry sauce.
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