Penulis Strawberry and cream pancakes are a delicious breakfast or brunch dish that typically features fluffy pancakes topped with fresh strawberries and a dollop of creamy topping, such as whipped cream or a creamy sauce.
The strawberries are often sliced and may be served fresh or cooked into a compote, and the cream adds a rich, indulgent touch to the meal. It's a popular choice for those who enjoy a sweet and fruity twist on traditional pancakes.
To make strawberry and cream pancakes, you'll need a few key ingredients:
1. Pancake Batter
You can use a store-bought mix or make your own from scratch using flour, baking powder, sugar, milk, eggs, and melted butter.
2. Strawberries
Fresh strawberries are ideal. Wash, hull, and slice them. You can also cook them with a bit of sugar to create a simple strawberry compote if you prefer.
3. Cream
Whipped cream is a classic choice, but you might also use a creamy yogurt or even a mascarpone cheese mixture for a different texture and flavor.
Instructions:
1. Prepare the Pancakes
Mix your pancake batter according to the recipe or package instructions. Cook the pancakes on a hot griddle or non-stick skillet until they’re golden brown on both sides.
2. Prepare the Strawberries
Slice the strawberries and, if desired, cook them with a little sugar over medium heat to make a compote. Let it cool slightly before using.
3. Whip the Cream
If you're making whipped cream, beat heavy cream with a bit of sugar until stiff peaks form.
4. Assemble
Stack your pancakes on a plate. Top with the strawberry slices or compote, and add a generous dollop of whipped cream.
5. Serve
Garnish with a few extra fresh strawberries if you like, and serve immediately for the best taste.
This combination offers a delightful mix of sweetness and tanginess, with the cream adding a luxurious finish to each bite.
Here’s a step-by-step recipe for making strawberry and cream pancakes:
Ingredients:
For the Pancakes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Strawberry Topping
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons sugar (optional, for compote)
For the Cream
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Pancake Batter
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be lumpy; don’t overmix.
2. Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side. Repeat with the remaining batter.
3. Prepare the Strawberry Topping
- If making a compote, cook the sliced strawberries with 2 tablespoons of sugar in a small saucepan over medium heat for about 5-7 minutes, or until they start to break down and become syrupy. Let it cool slightly.
- For fresh topping, simply slice the strawberries and set them aside.
4. Make the Cream
- In a mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Add the sugar and vanilla extract and continue to beat until stiff peaks form.
5. Assemble the Pancakes
- Stack the pancakes on a plate.
- Top with the strawberries or strawberry compote.
- Add a generous dollop of whipped cream on top.
6. Serve
- Serve immediately, optionally garnished with additional fresh strawberries or a dusting of powdered sugar.
Enjoy your strawberry and cream pancakes!
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