Strawberries and Cream Pancakes

By srumbel

These strawberries and cream pancakes are perfect for celebrating spring! They’re bursting with strawberry flavor and topped with an amazing homemade strawberry sauce. They’d be wonderful for a Mother’s Day brunch, or a fun Saturday breakfast.

The homemade strawberry sauce is really simple (only 4 ingredients) and takes about ten minutes to make. You’ll just add your strawberries, sugar, and lemon juice to a saucepan, and cook until thickened
from lilluna.com

Ingredients

• for the strawberry sauce:
• 1 pound strawberries, chopped
• 1/4 cup sugar
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla
• for the pancakes:
• 1 cup flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup half and half or whole milk
• 1 teaspoon white vinegar
• 1 egg
• 2 tablespoons oil
• 1 teaspoon vanilla
• whipped cream

Preparation

Step 1

In a medium saucepan, stir together the strawberries, sugar, and lemon juice. Bring to a simmer over medium heat. Cook, stirring occasionally, until thickened, about 5-7 minutes. Remove from heat and let cool slightly.
In a medium bowl, whisk together the flour, sugar baking powder, baking soda, and salt. In a small bowl, whisk together the half and half and white vinegar. Let sit five minutes.
Combine the half and half, egg, oil, and vanilla, and mix until combined. Pour the wet ingredients into the dry ingredients, and mix until just combined (a few small lumps are okay). Pour ¼ cup of the strawberry sauce into the batter and mix gently.
Preheat a griddle or large skillet over medium heat. Pour the batter by ¼ cup scoops onto the preheated skillet. Cook 3-4 minutes, or until there are bubbles throughout the batter and the edges look dry, then flip and cook an additional 1-2 minutes.
Serve warm with strawberry sauce and whipped cream.

Serves: 12 pancakes