STRAWBERRY SHORTCAKE PANCAKES RECIPE BY TASTY
Here's what you need: strawberry, water, sugar, cornstarch, water, egg, butter, buttermilk, all-purpose flour, sugar, baking powder, baking soda, salt, butter, whipped cream
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil.
- Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside.
- In a medium bowl, mix together the wet ingredients.
- In a large bowl, mix together the dry ingredients.
- Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix!
- Heat 1 tablespoon of butter on a skillet over medium heat.
- Add ½ cup (145 g) of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside.
- Stack the pancakes and top with strawberry syrup and a dollop of whipped cream.
- Enjoy!
Nutrition Facts : Calories 441 calories, Carbohydrate 78 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, Sugar 46 grams
STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, cream cheese, strawberry
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425˚F (220˚C).
- Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
- Place cream cheese on top of the batter, followed by the strawberry slices.
- Bake for 15 minutes, or until golden brown.
- Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- Enjoy!
Nutrition Facts : Calories 917 calories, Carbohydrate 133 grams, Fat 27 grams, Fiber 5 grams, Protein 30 grams, Sugar 36 grams
PANCAKE CAKE WITH BERRIES
Since pancakes are indeed cakes, why not dress them up and layer them high with cream cheese whipped cream and fresh berries for a breakfast-for-dessert dish? Or maybe even better, a dessert-for-breakfast treat! By whisking the dry and wet ingredients separately before combining the two, the risk of overmixing is reduced, which helps create light and fluffy pancakes.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Combine the buttermilk, eggs, melted butter and 2 teaspoons of the vanilla extract in a 4-cup liquid measuring cup or a medium bowl and whisk until incorporated. Pour the egg mixture into the flour mixture and gently whisk until combined, being careful not to overmix (small lumps are okay). Let the batter rest for 15 minutes.
- Meanwhile, place 2 cups of the berries in a medium bowl and mash with a fork until fairly smooth. Place the remaining 2 cups berries in another medium bowl, add 2 tablespoons of the maple syrup and gently toss to coat. Set the berries aside to macerate.
- When the batter is ready, heat a 10-inch nonstick skillet over medium heat. Add 1/2 tablespoon butter and swirl the butter in the skillet as it melts to evenly distribute. Pour 1 cup of the batter into the center and cook until large bubbles begin to form on the surface of the batter and the bottom is golden brown, about 3 minutes.
- Carefully flip the pancake and cook until the bottom is golden brown, about 2 minutes. Transfer to a wire rack to cool. Repeat with the remaining butter and batter to make 4 more pancakes and allow all the pancakes to cool completely.
- Meanwhile, whip the cream cheese in the bowl of a stand mixer fitted with the whisk attachment on high speed until smooth and light, about 3 minutes, scraping the sides of the bowl and the whisk halfway through with a rubber spatula to ensure there are no lumps.
- Add the heavy cream, the remaining 4 tablespoons maple syrup and the remaining 1 teaspoon vanilla extract and whip on medium-high speed until soft peaks form, about 3 minutes. Raise the speed to high and continue to whip until stiff peaks form, about 2 minutes more.
- Assemble the cake by placing 1 pancake on the center of a serving plate. Using an offset or small spatula, evenly spread about 3/4 cup of the cream cheese mixture onto the pancake, followed by 1/4 cup of the mashed berry mixture, spreading both components all the way to the edges of the pancake.
- Top with another pancake and repeat the process with the remaining cream cheese mixture, mashed berry mixture and pancakes. Top with 3 to 4 tablespoons of the whole berries and a drizzle of their juices. Serve each slice with some of the remaining whole berries and a drizzle of maple syrup, if desired.
BUTTERMILK PANCAKES WITH ROASTED STRAWBERRIES
If you like strawberry shortcakes, you'll love our strawberry short stack. Caramelized strawberries and crunchy almonds dress up these buttermilk pancakes, which are ready in just 22 minutes. Add bacon or breakfast sausage for the perfect combination of sweet and savory.
Provided by Rhoda Boone
Categories Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day Strawberry Buttermilk Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 (4-inch) pancakes
Number Of Ingredients 16
Steps:
- Roast the strawberries:
- Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15-18 minutes. Let cool slightly and discard pod.
- Make the pancakes:
- Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.
- Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2-3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2-3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
- Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.
CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP
These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal. Serve with a dollop of homemade crème fraîche or sour cream.
Provided by Chef John
Categories Pancakes
Time 1h35m
Yield 3
Number Of Ingredients 13
Steps:
- Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
- Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
- Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
- Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
- Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
- Top warm pancakes with strawberry syrup.
Nutrition Facts : Calories 744.4 calories, Carbohydrate 130.7 g, Cholesterol 160.3 mg, Fat 17.9 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 1299.2 mg
PANCAKES WITH FRESH STRAWBERRIES
The Amish know how to make a delicious pancake. This is probably the lightest, fluffiest pancake I've ever eaten, and it didn't require beating the egg whites. The recipe really does call for a tablespoon of vanilla (I thought it was a typo too). These are so simple there's no excuse to use pancake mix again. You can make them with or without the whipped cream and strawberries. Recipe from The Amish Cook at Home. Serving size is estimated because it wasn't listed.
Provided by AmyZoe
Categories Breakfast
Time 25m
Yield 6-8 pancakes, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk to blend.
- In another bowl, whisk the milk, oil, vanilla, and egg together.
- Stir the wet ingredients into the dry ingredients just until combined. Do not overmix.
- Put a little oil on a griddle or large skillet and heat over medium-high heat.
- Drop the batter by tablespoons onto the griddle or in the pan to form several small pancakes.
- Cook until golden on each side (2 to 3 minutes).
- Transfer the pancakes to plates.
- Top the pancakes with a few strawberries and some whipped cream.
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