Strawberry Pancakes
Strawberry Pancakes are quick and easy to make! With a simple batter that uses everyday ingredients! Perfect for breakfast or brunch!
Servings: 4
Calories: 394kcal
Equipment
- 1 Measuring bowl
- 1 Wooden spoon
- 1 Crepe pan
- 1 Spray cooking oil
- 1 ¼ measuring cup to portion the batter
- 1 Silicon flexible turner
Ingredients
- 2 cups self-raising flour Note 1
- ¼ tsp salt Note 2
- 2 cups milk
- 2 eggs
- 1 cup strawberries Tops trimmed, cut into small pieces, Note 3
Pancake Toppings
- 2 bananas peeled and thinly sliced, for the stack
- butter spreadable
- strawberries rinsed and sliced for garnish
- maple syrup
Instructions
- Make the batter: add the flour, milk, eggs and salt to a medium bowl and stir to thoroughly combine.
- Add the chopped strawberries: pour the strawberry pieces into the mixing bowl and stir to combine.
- Cook the pancakes: spray a crepe pan with oil, turn the stove to a medium heat and use a ⅓ cup to portion the batter onto the pan. Cook the pancake for 2 to 3 minutes. Once the pancake has bubbles in the very centre, bursting as they emerge, slide a silicon flexible turner underneath and flip to the other side. Cook for a further 1 to 2 mins.
- Prepare the bananas: use a knife and chopping board to thinly slice the 2 bananas into pieces.
- Stack the pancakes: transfer the 1st cooked pancake to a serving plate and begin a stack. Place the sliced banana pieces on top of the cooked pancakes, repeating until the batter is fully cooked.
- Top the pancakes: pour maple syrup over the pancake stack, add a knob or 2 of butter and sprinkle some additional chocolate chips on top (optional).
- Serve and enjoy: present the stack to the table as a centre pieces and provide additional serving plates, knifes and forks. Dig in and enjoy!
Notes
- Note 1 - Self-raising flour: if you want to sift the flour, go for it. I find, however, the results are not too different for this recipe if I do or don't. My preference is to ensure once the batter is combined, that I thoroughly whisk it (by hand with a fork is ok), to ensure it is smooth with no lumps.
- Note 2 - Milk: I am using full cream milk, however, you can use milk to your preference. Be it skim, almond, coconut, soy etc. These will work if you use the equivalent amount.
- Note 3 - Strawberries: I am using fresh strawberries, that I have rinsed, trimmed the tops of and then chopped into small pieces. You can use frozen strawberries if you prefer, however, things will get a bit mushy when you go to chop them.
- Note - Portion size: this recipe will make at least 8 pancakes. As a guide the nutritional information has been worked out to be 2 x pancakes per person. You can feed more using the same ingredient measurements if you make smaller pancakes (try using a cookie scoop to portion instead of measuring cup).
Nutrition
Calories: 394kcal | Carbohydrates: 67g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 225mg | Potassium: 542mg | Fiber: 4g | Sugar: 15g | Vitamin A: 360IU | Vitamin C: 26mg | Calcium: 181mg | Iron: 1mg