Strawberry Pancakes Aesthetic
These strawberry pancakes are not only delicious but also visually appealing, perfect for a beautiful brunch.
Equipment
- 1 skillet non-stick
- 1 mixing bowls large and medium
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter
- 1/2 cup fresh strawberries diced
Instructions
Preparation
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine milk, egg, and melted butter. Whisk until well combined.
- Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the diced strawberries gently.
Cooking
- Heat a non-stick skillet over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter onto the skillet. Cook for 2-3 minutes per side, until bubbles form on the surface and edges look set.
Serving
- Stack pancakes on a plate, alternating with strawberry slices. Dust with powdered sugar and serve with syrup.
Storage
- Keep leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Notes
Pro Tips: Blend strawberries for natural color. Ingredient Substitutions: Use almond milk for dairy-free. How to Serve: Top with fresh berries. Storage & Freshness: Store in fridge up to 3 days. Make-Ahead Tips: Freeze individual pancakes for easy reheating.