It’s strawberries all the way down! Strawberry & Cream Pancakes doesn’t just infuse each delicious bite of tender, golden-brown pancake with strawberries, it covers them with a homemade strawberry syrup for an extra berry-blast! These pancakes are impossibly fluffy and come topped with whipped topping for that creamy taste beyond compare. Mmmm, Strawberry & Cream Pancakes get the day started off on a bright note, don’t they?
Ingredients
- 1 1/2 pounds fresh strawberries, washed, hulled, and sliced, divided
- 1/2 lemon, juiced
- 4 tablespoons sugar, divided
- 1 1/2 teaspoons cornstarch
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 2 eggs, separated into yolks and whites
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 3/4 cups milk
- 1 (8-ounce) container frozen whipped topping, thawed
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spread 1/2 of the sliced strawberries on a parchment-paper-lined baking sheet in a single layer.
Step 3 –Place the strawberries in the oven until roasted, about 25 minutes.
Step 4 –Set the roasted strawberries aside to cool.
Step 5 –Add the remaining sliced strawberries, the lemon juice, 2 tablespoons of the sugar, and the cornstarch to a small saucepan.
Step 6 –Let the strawberry mixture come to a rolling boil over medium-high heat, stirring occasionally.
Step 7 –Reduce the heat to low and let the strawberry mixture simmer until the syrup is thickened and the strawberries are soft, about 10 minutes.
Step 8 –Pour the syrup into a bowl to cool.
Step 9 –Combine the flour, the baking powder, the salt, the remaining sugar, and the lemon zest in a large bowl.
Step 10 –In a separate small bowl, whisk the egg yolks, the butter, the vanilla, and the milk together.
Step 11 –Place the egg whites in a medium bowl and use an electric mixer on medium speed to whip until stiff peaks form, about 2 minutes.
Step 12 –Add the milk mixture to the flour mixture and gently stir to combine until slightly lumpy.
Step 13 –Stir the roasted and cooled strawberries into the batter.
Step 14 –Using a spatula, gently fold the egg whites into the batter until it is evenly combined, taking care not to knock the air out of it.
Step 15 –Heat a large nonstick skillet to medium heat or turn an electric griddle to 375 degrees F.
Step 16 –Spray the skillet with cooking spray and pour the batter in 1/3 cup measurements onto it.
Step 17 –Wait until bubbles begin to form and pop before flipping the pancakes. Allow the pancakes to become golden-brown, about 4 minutes per side.
Step 18 –Serve the pancakes with the whipped topping and the strawberry sauce.
