Breakfast is better when you have this Homemade Strawberry Pancakes. This is a very easy breakfast to make for any day of the week. Check out the video
Believe me when I tell you that this is not your usual Strawberry Pancake. The strawberry flavor was incorporated as a reduced fresh strawberry rather than chopped strawberry. The sauce is not just your usual honey, instead it uses Homemade Strawberry Sauce. Things that you wouldn’t expect in a Strawberry Pancake is all here in this simple recipe. Let’s go check it out.
Since its Summer and strawberries are everywhere in the grocery, I have decided to make Strawberry Pancake as my flavor of the month. Because breakfast is important, I’m not giving you any reason to skip it. This Pancake uses my base batter from my fluffy Vanilla Pancakes, same easy recipe but with an added twist to make it strawberry flavor.
What Makes this Strawberry Pancake Different?
When I was planning on this recipe, I was thinking of ways to incorporate fresh strawberry in the batter. I wanted it to be fresh, because nothing beats fresh fruits especially when it is in season. All the recipes I found directly mixed chopped Strawberry in the batter, there is nothing wrong with that. I would have done that as well if I’m not thinking of doing something unusual. In fact, if you really want chopped strawberry, you can also add some in this recipe. The approach that I did is to puree and reduce fresh strawberry with no sugar added. I had it reduced to almost like a paste, then I added it to the batter. As you can see, I have a nice pink batter in the photo.
Aside from being different, the reason why I did this approach is because I planned to use Strawberry Sauce, and that’s where I imagine the bits and pieces of strawberry will come from. In the sauce, instead of the batter. Puree Strawberry for the batter and strawberry chunks for the sauce.
Still Soft and Fluffy
Always soft and fluffy regardless of the flavor, that’s my goal and it was a success, just like my Vanilla Pancakes. To make sure you get this texture, I have listed few tips below, check it before making the pancakes as these little tips helped a lot in achieving a soft and fluffy pancakes.
Tips to Soft and Fluffy Pancakes
- Measure the ingredients properly – You will only be using few ingredients for pancake, and one of the main ingredients is flour. Since pancake are almost like instant cake that doesn’t require whipping and creaming, it is important to have the right amount of flour. Too much flour can make the cake tough, and too little can make it runny. So measure properly and use the spoon level technique. This means scooping the flour using the measuring cup, and then using the handle of the spoon or fork or anything flat to level the flour. Don’t just tap it to get it level, little amount matter in making this pancake.
- Do NOT over mix the batter – You’ve probably read this time and time again because it is an important thing to remember in making cake, muffins or quick breads. The more you mix, the more gluten develops which will result to a tough dense pancakes, you don’t want that. Stop as soon as the wet and dry ingredients are incorporated, there will still be small lumps but those are fine. Don’t try to make the batter smooth.
- Allow the batter to rest – Let the batter sit for at least 10 minutes and up to 30 minutes. All that gluten that was activated when you mix the batter will relax, and the starch in the flour will absorb the liquid in the batter, making it thicker. Keep it chilled in the fridge.
- Don’t flip too soon – Are we not all excited when its time to flip the pancakes? That’s my favorite part, but flipping soon could end up with a distorted torn pancakes. So how do you know when it’s time to flip? When the top of the pancakes starts to have large burst bubbles and the top is slightly getting cook and dry, the side should also be browned and stable so that it could hold the pancake when you flipped it. A soft uncooked edge will break the pancake you flip it.
- Hot pan but not too hot – Excited to cook the pancake and eat it? Don’t bump up the heat, and be patient. High heat can cause uneven cooking resulting to burnt outside and uncooked inside. You want a medium steady heat so that the pancake is cook evenly inside and out.
- Greasing the pan – Don’t go pouring oil into the pan please. Brush butter on the pan or use paper towel to brush it with oil. You want it nicely greased, but not swimming with oil. Pouring the oil directly to the pan can cause uneven cooking as some part will absorb too much oil, not to mention you will end up with a greasy pancakes.
- Don’t try to make the consistency smooth – This is one instance in making “cake” that lumps are ok. You will definitely have a thick batter with lumps in it, expect that to happen and don’t panic. You are on the right track. As long as the wet and dry ingredients are mix well and no trace of raw flour in the batter, that should work.
- Do a test run – Although optional, it’s always good to cook 1 piece first before cooking a bigger batch. This will give you chance to adjust the heat and practice on your “flipping”. Once you get used in making pancakes, you wouldn’t even have to do it. Adjust the heat as needed for the succeeding pieces.
There you go, 8 simple tips to have a soft and fluffy homemade pancakes. Let’s put it to use, and let me know how it goes for you when you try it. Let’s get started!
- 200g fresh strawberry (more for toppings if desired)
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt ( I used fine salt)
- 2 tbsp granulated sugar
- 1 1/4 cups milk (any milk will work)
- 1 egg – room temperature (egg yolk and egg white separated)
- 3 tbsp butter melted and cooled
- 1 tsp vanilla extract
- 1 1/2 cup Strawberry Sauce
- Prepare the Strawberry Puree: Puree the strawberry using a blender or chopper. Transfer in a pan and cook until water evaporates and the is thick and almost like a paste. More or less 8-10 minutes in medium heat depending on how ripe and juicy the strawberry you are using. This could yield about 2-3 tbsp of reduced strawberry puree. Set aside in the refrigerator to cool.
Dry Ingredients: In a small bowl, whisk flour, baking powder, salt and sugar. Set aside. At this stage, you can keep it refrigerated or stored in a can/bottle for use when you need it.
Wet Ingredients: Combine the milk and beaten egg yolk together.
Dry + Wet Ingredients: Add the wet ingredients mixture to the dry ingredients mixture, gently stir until just combined and no flour traces of raw flour. Lumps are ok, do not try to make the batter smooth as it will make the pancake tough and flat.
- Add strawberry: Add reduced strawberry and gently fold into the batter.
Add melted butter: Scoop out about 1/2 and mix it to the melted butter, then add it to the rest of the batter. This aims to make the mixing easier to avoid knocking out the air of the batter. Pouring the melted butter directly will require more time for the mixture to combine.
- Whip Egg White: In a separate bowl, whisk egg white for about 1-2 minutes or until white and fluffy. Gently fold in the pancake batter until just combined. Do not over mix to avoid deflating the air.
- Alternatively, you can also use the entire egg and add the whole egg in step 2. The whisking of the egg white aims to give a fluffier and softer pancake, although using a whole egg also produces soft and fluffy pancakes. In this recipe, I whisked the egg whites.
Cook: Heat your frying pan or griddle to medium and brush the pan with butter or grease it with oil using a paper towel. Scoop about 1/3 cup of batter and pour into the pan. Cook for about 5 minutes, then flip the pancake when bubbles on the top start to pop and the sides are browned and stable. Cook the other side about 2-3 minutes. Wipe your pan off after every two batches or so, and grease with butter and oil as needed.
- Serve: Serve with chopped Strawberries or Strawberry Sauce.
Makes 8 pancakes (1/3 cup measurement) or 6 pancakes (1/2 cup measurement)
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