A gentle morning light streams through the window, illuminating a stack of golden and blush-hued pancakes. Each layer is a sweet promise waiting to unfold—a delightful embrace of summer’s bounty captured in a breakfast that dances between the delicate and the decadent. Strawberry Shortcake Pancakes whisper of joy, inviting us to linger a little longer over the table.
Why make this recipe
Crafted from the simple yet exquisite ingredients, these Strawberry Shortcake Pancakes invite you to celebrate the perfect union of fluffy cakes and sun-kissed strawberries. As each bite melts into your mouth, a symphony of sweetness unfurls, reminding us of warm afternoons spent in gardens adorned with blossoms. Such memories inspire us to create a dish that comforts the soul and ignites the senses.
How to make Strawberry Shortcake Pancakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup whipped cream
- 1 cup fresh strawberries, sliced
- 2 tbsp powdered sugar (for dusting)
Directions:
Make the pancake batter: In the sanctuary of your kitchen, gather your ingredients in a large bowl. Whisk together the flour, sugar, baking powder, and salt, letting the airy white mix create a cloud of anticipation. In a separate basin, caress the milk with the egg, melted butter, and vanilla extract, enchanting the liquid with warmth and richness. As you pour the wet ingredients into the dry, stir gently until just combined, embracing the urge to create a smooth, harmonious batter. With tender care, fold in the chopped fresh strawberries, knowing their sweet juices will burst forth during cooking.
Cook the pancakes: Warm an inviting non-stick skillet or griddle over medium heat, casting a light shimmer of butter or your favorite cooking spray to create a nonchalant embrace for the batter. With a steady hand, pour about 1/4 cup of the luscious mixture for each pancake as they sizzle and bubble, their surfaces alive with anticipation. Watch closely as the edges begin to set, and in 2-3 minutes, flip them gently to reveal their golden glory. Allow the second side to bask in the warmth for another 1-2 minutes, until they are a perfect hue of amber. Remove from the skillet, setting them aside to relish in their moment of creation.
Prepare the topping: While the pancakes are cooking, elegantly slice the remaining fresh strawberries and keep them close, their vibrant red a gentle reminder of summer days. Either whip the cream until soft peaks unfurl gracefully, or embrace the ease of store-bought perfection as you set it aside, awaiting its sweet role in this masterpiece.
Assemble the pancakes: Now comes the moment of artistry. Stack the pancakes like chapters of a beloved novel on serving plates, inviting the warmth of the morning and the love of creation to envelop you. Crown each stack with a generous dollop of whipped cream, layering the sliced strawberries and finishing with a dusting of powdered sugar—an ethereal touch that transforms your creation into a work of art.
Serve and enjoy: Serve these divine Strawberry Shortcake Pancakes immediately, allowing the aromas to dance around the table as you nurture laughter and love with each fluffy, decadent bite.
How to serve Strawberry Shortcake Pancakes
These pancakes are best enjoyed fresh, still warm from the griddle, and paired with a cup of morning coffee or tea. Serve them upon simple, rustic plates that echo the charm of shared meals and laughter, encouraging each guest to indulge in the sweetness of the moment.
How to store Strawberry Shortcake Pancakes
If there are any remnants of your culinary creation left at day’s end, store the pancakes in an airtight container in the refrigerator. They will maintain their tender texture for about 2 days. When it’s time to revisit this delightful dish, simply warm them in the microwave or on a skillet, regaining their cozy allure paired with fresh toppings.
Tips to make Strawberry Shortcake Pancakes
- Ensure your skillet is at the right temperature to prevent the pancakes from browning too quickly or not cooking through—medium heat is often ideal.
- For the fluffiest pancakes, be cautious not to over-mix the batter; small lumps are perfectly fine.
- Experiment with the addition of lemon zest or a hint of almond extract in the batter for an aromatic twist to the beloved classic.
Variations
For those who wish to customize their journey through these pancakes, consider adding a sprinkle of chocolate chips to the batter or crafting a rich balsamic reduction to drizzle over the stacks, enhancing the layers of flavor.
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: While fresh strawberries are ideal for their burst of sweetness, frozen strawberries can certainly be used. Just ensure they are thawed and well-drained to avoid excess moisture in the batter.
Q: Can I make the batter ahead of time?
A: It’s best to prepare the batter fresh to ensure optimal fluffiness, as resting the batter can lead to a denser pancake. However, you can pre-measure the dry and wet ingredients separately to ease the process in the morning.
Q: Can these pancakes be made vegan?
A: Absolutely! Substitute the egg with a flax egg, use plant-based milk, and swap out the butter for coconut oil or a vegan alternative. The end result will still be delightfully scrumptious.
In the art of baking lies a gentle reminder of patience—a testament that beauty flourishes in moments of quiet. As we craft these Strawberry Shortcake Pancakes, let us savor not just the act of creation, but the love that rises in each delightful layer.
Strawberry Shortcake Pancakes
Ingredients
Method
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the chopped strawberries.
- Heat a non-stick skillet over medium heat and add a little butter or cooking spray.
- Pour 1/4 cup of batter for each pancake, cooking until edges set (about 2-3 minutes).
- Flip and cook for an additional 1-2 minutes until golden brown.
- Stack pancakes on plates, top with whipped cream, sliced strawberries, and a dusting of powdered sugar.
- Serve immediately.