• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 12
    OK

    Strawberry Topped Pancakes with Pink Whipped Cream

    Surprise someone you love with this decadent breakfast: strawberry topped pancakes with pink whipped cream. Fluffy golden pancakes are topped with a quick and easy three-ingredient strawberry sauce and then an indulgent dollop of whipped cream. 


    Ingredients
    For the Strawberry Sauce
    1
    pound
    strawberries
    2
    tablespoons
    lemon juice
    1/2
    cup
    sugar
    For the Pancakes
    1 1/4
    cups
    flour
    3
    teaspoons
    baking powder
    1
    tablespoon
    sugar
    1/2
    teaspoon
    salt
    1
    egg
    1
    cup
    milk
    2
    tablespoons
    vegetable oil
    For the Strawberry Whipped Cream
    1
    pint
    heavy or whipping cream
    1
    teaspoon
    vanilla extract
    2
    tablespoons
    sugar
    *
    strawberry juice
    Directions
    Make the strawberry sauce: Remove the strawberry stems. Cut a notch in the top of each strawberry to make the slices heart-shaped. Slice the strawberries into thin slices. Throw the cut out notch into the bowl too. Mix in 1/4 cup of sugar (or up to 1/2 cup of sugar depending on how sweet your strawberries are in) and lemon juice. Let sit for at least one hour.
    Make the pancakes: sift flour and baking powder together. Add sugar and salt. In a separate bowl, whisk egg milk and oil. Add wet ingredients to dry and whisk just until combined.
    Heat skillet over medium heat. Add butter or cooking spray. Spoon pancake batter onto skillet (about two spoonfuls per pancake), cooking until the batter starts to bubble and the bubbles on the edge of the pancake remain open. Flip. Keep pancakes in oven to keep warm.
    Make the strawberry whipped cream: Pour the pint of cream into a mixing bowl with sugar and vanilla. Mix on medium speed until frothy. Add juice from macerated strawberries until the cream turns a light pink. Whip until fluffy, being careful not to overwhip and turn cream into butter.
    To serve: stack the pancakes, spoon the strawberries over the cakes, and top with whipped cream. Serve with maple syrup on the side.

    The base number of servings for this recipe is 12
    OK

    Categories 

    BreakfastBrunch

    Write a Review