Pancakes With Strawberries And Cream Recipe

Preparing the Pancake Batter

1. In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. 2. In another bowl, beat the eggs lightly and then add the milk and vanilla extract, mixing until well combined. 3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine. 4. Let the batter rest for a few minutes while you heat a non-stick skillet or griddle over medium heat. Once hot, lightly grease with butter or oil.

Cooking the Pancakes

1. Pour or scoop the batter onto the skillet, using approximately 1/4 cup for each pancake. 2. Cook until bubbles appear on the surface and the edges look set, about 1-2 minutes. 3. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. 4. Repeat with the remaining batter, greasing the skillet as needed.

Serving

1. Serve the pancakes hot, topped with fresh sliced strawberries and a dollop of whipped cream. 2. For an extra touch of sweetness, you can also drizzle some maple syrup or honey over the top.