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Strawberry Pancakes


Strawberry Pancakes

Strawberry Pancakes

Image © Diana Rattray
Layers of fresh sliced sweetened strawberries make these pancakes extra-special. What better way to enjoy a weekend morning.

Yield: Serves 4.


  • 2 cups sliced strawberries
  • 3 tablespoons sugar
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups to 1 2/3 cups milk
  • 2 tablespoons melted butter
  • 1/2 teaspoon vanilla extract


Combine the strawberries with 3 tablespoons of sugar in a bowl. Gently mix and set aside for at least 1 hour, stirring occasionally.

In a bowl, combine the flour, baking powder, 2 tablespoons sugar, and salt; stir to blend.

In another bowl, whisk eggs with 1 1/2 cups of milk. Stir into the flour mixture along with the melted butter and vanilla. Add a little more milk if the batter is too thick. Stir just until smooth and well blended.

Using about 1/4 cup of batter for each pancake, cook on a hot, greased griddle. Cook until bubbly and lightly browned on the bottom; flip over with a spatula and brown the other side.

Layer pancakes with the sliced strawberries and serve with your favorite syrup.

Serves 4.

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