Classic Brunch Strawberry Pancakes
Serving Size / Yield
- 1 C. all-purpose flour
- 2 T. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 C, milk
- 2 T. unsalted butter
- 1 egg
- 1 T. vegetable oil
- 1 C. strawberries, sliced
- 1 C. maple syrup
- 1 package walnuts, chopped
In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
In a smaller bowl, whisk together milk, butter, and egg.
Add dry ingredients to milk mixture; whisk until just moistened. Do not over mix.
Heat a large skillet or griddle over medium heat. Add 1/2 teaspoon of butter.
For each pancake, spoon three tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round shape.
Cook until surface of pancakes have some bubbles and a few have burst. Flip carefully with a thin spatula, and cook until browned on the underside. Transfer to a platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter.
Serve warm with maple syrup, strawberry slices, and chopped walnuts.