Ingredients:
For the Pancakes:
1/2 cup (60g) all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
A pinch of salt
1/2 cup (120ml) milk
1 tablespoon melted butter (or vegetable oil)
1 egg
1/2 teaspoon vanilla extract (optional)
For the Topping:
2-3 tablespoons maple syrup
1 teaspoon strawberry powder (freeze-dried strawberries ground into a powder)
Instructions:
1. Prepare the Pancake Batter:
In a medium-sized bowl, mix together the flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be slightly lumpy—don’t overmix.
2. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of butter or oil.
Pour or scoop about 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface of the pancake, and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes on the other side until golden brown and cooked through.
Remove from the skillet and keep warm.
3. Assemble and Serve:
Place the two pancakes on a plate.
Drizzle them generously with maple syrup.
Sprinkle the strawberry powder on top for a pop of color and flavor.
Enjoy!
Your pancakes should be fluffy and delicious, with the sweetness of maple syrup and a subtle fruity note from the strawberry powder.
Comentários