Go Back
Print
Strawberries & Cream Pancakes

Strawberries & Cream Pancakes

Strawberries & Cream Pancakes - light, fluffy pancakes enriched with cream in the batter & full of chunks of sweet fresh strawberries. A brunch to remember.
Course Breakfast/Brunch
Cuisine North American
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 12 large pancakes
Author Barry C. Parsons

Ingredients

  • 1 1/2 cups chopped strawberries

For the batter

  • 1 2/3 cups flour
  • 1/2 tsp salt
  • 3 tbsp sugar
  • 4 tsp baking powder
  • 1 egg
  • 3 tsp vanilla extract
  • 1 cup milk
  • 1/2 cup whipping cream
  • 4 tbsp melted butter

Instructions

  1. Sift together the flour, salt, sugar & baking powder and set aside.
  2. Whisk together the egg, milk, whipping cream, and melted butter.
  3. Pour over the dry ingredients and whisk together just unjtil combined. Do not over mix. Don't worry about small lumps. The batter will be thick.
  4. Spoon the batter onto a lightly greased griddle on medium low heat, it's best to cook these slowly.
  5. You may need to spread the batter out a little with the back of a spoon.
  6. Sprinkle chopped strawberries on the top. Cook for 3-4 minutes per side or until the center is fully cooked.
  7. These are delicious served with a little whipped cream as well as maple syrup.
  8. Makes about 1 dozen large pancakes.