Strawberry Pancakes

These light and fluffy strawberry pancakes, filled with sweet bursts of fresh berries, make the perfect weekend breakfast.

5 from 1 vote

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Course: Breakfast, Dessert

Cuisine: American, Australian recipe

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: large pancakes

Calories: 176kcal

Cost: $5

Melt the butter in the microwave or on the stovetop.
Add the remaining ingredients (except for the chopped strawberries) and whisk until the batter is smooth.
Add the strawberries and stir to combine.
If time allows, let the batter sit for 10 minutes (this allows the flour to absorb the liquid more, which gives a better texture).
Heat a non-stick frying pan over low to medium heat. Melt a small amount of butter over the frying pan surface.
Pour ¼ cup of the pancake batter into the centre of the frying pan. Cook until bubbles start to form and the base of the pancake is lightly golden. Carefully flip over and cook on the other side.
Wipe the frying pan out with paper towel. Add a small amount of butter to melt and repeat by cooking the remaining pancakes one at a time (depending on the size of your frying pan, you may be able to cook several at a time).
Serve immediately with extra strawberries.

Place the butter into the Thermomix bowl. Melt for 2 minutes, 80 degrees, Speed 2 (or until melted).
Add the remaining ingredients (except for the strawberries) and mix for 15 seconds, Speed 4. Scrape down the sides of the bowl and repeat until combined.
Note: the batter will be very thick and creamy at this stage.
Stir the chopped strawberries through with the spatula.
If time allows, let the batter sit for 10 minutes (this allows the flour to absorb the liquid more, which gives a better texture).
Heat a non-stick frying pan over low to medium heat. Melt a small amount of butter over the frying pan surface.
Pour ¼ cup of the pancake batter into the centre of the frying pan. Cook until bubbles start to form and the base of the pancake is lightly golden. Carefully flip over and cook on the other side.
Wipe the frying pan out with paper towel. Add a small amount of butter to melt and repeat by cooking the remaining pancakes one at a time (depending on the size of your frying pan, you may be able to cook several at a time).
Serve immediately with extra strawberries.

RECIPE NOTES

Always use fresh, active baking powder / bicarbonate soda — expired ones = flat pancakes.
Dice strawberries small (½–1 cm) to prevent “wet spots.”
If time allows, resting the batter does improves texture.
Cook on low to medium — too hot = browned outside, raw inside.
Wipe your pan between batches — butter and leftover strawberry bits can burn.
Place cooked pancakes on a heated tray in a low temp oven whilst cooking remaining pancakes, if you want to serve all at once.
Batter - can be prepared ahead. Store in an airtight container or zip bag for 2–3 days in the fridge, or freeze for up to 2 months.
Leftover pancakes - store in fridge, 2 days max in an airtight container.
Cooked pancakes - freeze flat (single layer) for up to 1 month. Defrost in fridge, reheat on a tray in oven, or microwave (covered).