How To Make Fluffy Strawberry Pancakes Recipe | With Strawberry White Chocolate Ganache

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

fresh strawberries

🥗Healthier: frozen strawberries

💰Cheaper: canned strawberries

Frozen strawberries are often less expensive and still flavorful.

In a mixing bowl, combine 110 g of self-raising flour, 2 tablespoons of freeze-dried strawberry powder, 1 teaspoon of baking powder, and a pinch of salt.

Add 2 tablespoons of caster sugar to the dry ingredients and stir together.

Crack 1 egg into the center of the dry ingredients.

Add 2 tablespoons of melted unsalted butter that has cooled down.

Gradually stir in 130 mL of milk, mixing from the center to the outside to avoid lumps until the pancake mix is ready.

Heat a pan that has been oiled and wipe off the excess oil to leave a thin layer.

Drop scoopfuls of pancake batter into the pan, flattening them slightly but not too much.

Cook the pancakes for about 2 minutes until bubbles form on the surface, then flip them over and cook for another 2 minutes until golden brown.

Remove the pancakes from the pan and keep warm under a paper towel while cooking the remaining batter, which should yield about 10 pancakes.

For the ganache, heat 50 mL of double cream in a small pan until steaming.

Add 50 g of chopped white chocolate and 2 teaspoons of freeze-dried strawberry powder to the cream.

Pour the hot cream over the chocolate and let it sit for about 1 minute to melt, then stir with a whisk until glossy.

Drizzle the strawberry white chocolate ganache over the stack of pancakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens