Strawberry pancakes are one of those dishes that evoke summer. The delicate, slightly fluffy batter combined with juicy strawberries creates an unforgettable festival of flavors. What is the secret to making the best, thin yet fluffy pancakes with juicy strawberries? Discover with us the recipe for this taste of summer!
Ingredients:
Pancake Batter:
- Cake flour – 230 g
- Milk – 150 ml
- Sparkling water – 150 ml
- Eggs – 2
- Oil – 2 tablespoons
- Salt – a pinch
Filling:
- Strawberries – 400 g
- Vanilla cream cheese – 300 g
Preparation:
Step 1: Prepare the batter Sift the flour into a bowl, then add milk, crack in the eggs, add salt, and oil. Mix everything thoroughly with a whisk until you get a smooth consistency. Cover the batter and let it rest for 10 minutes.
Step 2: Prepare the strawberries Thoroughly wash the strawberries under cold water, then dry them and cut them into smaller pieces, preferably quarters. Place them in a bowl.
Step 3: Fry the pancakes Heat a frying pan and lightly grease it with oil. Ladle a portion of the batter and pour it onto the pan. After about 45 seconds, flip the pancake to the other side. Transfer it to a plate and proceed to fry the next pancake. Repeat until you’ve used up all the batter. It’s a good idea to re-grease the pan with oil every few pancakes.
Step 4: Serve the pancakes Spread the pancakes on separate plates, then spread them with vanilla cream cheese. Arrange several strawberry quarters in the middle, then fold the pancake in half and then again in half. Fold the remaining pancakes in the same way. Garnish with strawberry pieces and sifted powdered sugar through a sieve. Prepare the remaining pancakes in the same way. Enjoy your meal!
