- Type 00 flour 120 grams
- Granulated sugar 1 tablespoon
- Salt ½ teaspoon • 1 kcal
- Red food coloring as much as is needed
- Egg 1 • 130 kcal
- Whole Milk 200 ml
- Butter 30 grams • 717 kcal
- Baking powder 1 teaspoon • 156 kcal
- Baking soda a pinch
Strawberry pancakes are an imaginative and original idea to be served for a brunch in spring, a party with friends and, why not, also for a romantic surprise. It is in fact a revisited version of the classic American breakfast pancakes, in a red version, just like the Red Velvet, the beloved typical cake of the USA.
Delicious and much beloved, pancakes are a sin of gluttony that is difficult to give up. In the strawberry version, they are an original idea also to be prepared with the children. The recipe is very simple and easy to make at home.
How to make strawberry pancakes
In a bowl, sift the flour, together with the baking powder and baking soda and mix. Add the granulated sugar and then the salt. Distribute the powders well.
Melt the butter cut into small pieces in a bain-marie pot and let it cool.
Add the butter, whole egg and milk to the mixture with the flour, without mixing too much. Finally, pour a few drops of red food coloring, according to the shade you want to achieve, and mix lightly to distribute it evenly. Let the pancake dough rest for half an hour at room temperature.
Heat a non-stick pan well and roll out a small knob of butter. Pour two tablespoons of dough and wait for the bubbles to form on the surface. Turn the pancake and continue cooking.
Once the dough is finished, compose the dish forming a stack of pancakes one on top of the other. Add the washed and cut strawberries. Sprinkle some icing sugar and season as you like.
Choose the topping you prefer for strawberry pancakes. You can opt for the classic maple syrup or a pouring of dark chocolate, perfect to combine with strawberries.
Alternatively, you can prepare a cream in true Red Velvet style. The famous American cake is in fact enriched with some spreadable cheese.
Work 70 grams of cheese with an electric whisk, until it becomes creamy and add a little bit of icing sugar at a time, to make it softer. Finally add 70 ml of liquid cream and continue whipping. Pour the cream between each layer of pancake.
You can preserve the strawberry pancakes for a couple of days in the refrigerator, on a plate well covered with plastic wrap.
If you have not yet prepared the pancakes, it is better to preserve the dough as it is. Pour it into a bowl and cover it with plastic wrap.