Description
These strawberry pancakes are a quick and easy breakfast treat, featuring fresh strawberries and a hint of strawberry jam for added sweetness.
Ingredients
Units
- 1 1/2 cups flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 cup fresh strawberries, chopped
- 2 tablespoons strawberry jam
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
- Fold in the chopped strawberries.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot with strawberry jam.
Notes
For a richer flavor, you can substitute whole milk for non-fat milk. These pancakes are best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or on a skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 12
- Carbohydrates: 50
- Fiber: 2
- Protein: 8
- Cholesterol: 70