Fluffy Strawberry Pancakes Delight (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
225g plain flour
02 -
16g sugar (3 teaspoons)
03 -
12g baking powder (3 teaspoons)
04 -
1/4 to 1/2 teaspoon salt
→ Wet Ingredients
05 -
45g butter, melted
06 -
310g milk
07 -
2 teaspoons vanilla essence
08 -
1 egg
→ Add-ins
09 -
125g strawberries (diced into 1cm pieces)
# Instructions:
01 -
Whisk together the flour, baking powder, sugar, and salt in a mixing bowl.
02 -
Melt the butter. Use a microwave-safe jug large enough to hold all the wet ingredients. Add the egg, vanilla, and milk to the melted butter and whisk together.
03 -
Pour the wet ingredients into the bowl with the dry ingredients and whisk until just combined. Do not overmix; a few lumps are fine. Let the batter rest for 10 minutes.
04 -
Dice the strawberries into 1cm cubes and remove the leaves. Gently fold the diced strawberries into the batter after it has rested.
05 -
Preheat a flat pan over medium heat. Lightly grease the surface with butter or oil. Use a pastry brush for a thin, even coating. Scoop 1/4 cup of batter for each pancake and pour onto the heated pan. Cook until bubbles form and burst on the surface, then flip. Cook the second side until the center is set. Repeat for remaining batter.
# Notes:
01 -
Resting the batter allows the gluten to relax, resulting in fluffier pancakes. Extend the rest time if desired.