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Strawberry Cream Pancakes

These Strawberry Cream Pancakes are a festival of flavor with whipped cream and jam, flipping like little canvases of joy.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 pancakes
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 large large egg
  • 3/4 cup milk
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1 tsp granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp cooking oil For cooking the pancakes
Strawberry Cream Filling
  • 1/2 cup heavy whipping cream
  • 1/4 cup strawberry jam
  • 1 tsp lemon juice
Toppings
  • 1 cup strawberries, quartered For garnishing the pancakes

Method
 

Preparation
  1. Preheat a large skillet or griddle over medium-high heat.
  2. In a medium bowl, crack the egg and whisk thoroughly. Add the milk, melted butter, and vanilla extract, then whisk together. Set aside.
  3. In another medium bowl, combine flour, sugar, baking powder, and salt. Whisk until combined.
  4. Add the egg mixture to the flour mixture and whisk until combined.
Cooking Pancakes
  1. Pour 1 tsp of cooking oil into the heated skillet and tilt to spread evenly.
  2. Pour 1/3 cup of batter onto the skillet and tilt to spread to a 5-inch wide pancake.
  3. Cook for about 2 minutes, then flip and continue cooking for another 2 minutes until golden brown. Repeat with remaining batter, making a total of 4 pancakes.
Preparing the Filling
  1. In a bowl, combine the cream, jam, and lemon juice. Whip until soft peaks form, about 3 minutes.
Assembly
  1. Dollop or pipe a few tablespoons of the strawberry cream onto one half of each pancake and fold to resemble tacos.
  2. Top with fresh strawberries and serve.

Notes

Store leftover pancakes unfilled in an airtight container in the fridge for up to 2 days. The whipped strawberry cream is best fresh but can be refrigerated for up to 24 hours. Re-whip briefly if it loses texture.