Ingrédients pour Strawberry Pancakes From Rachael Ray
- All Purpose Flour
- Granulated Sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk (whole milk recommended)
- Pure Vanilla Extract
- Unsalted Butter
- 1 cup sliced fresh strawberries
- Pure Maple Syrup
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Comment préparer Strawberry Pancakes From Rachael Ray
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a small bowl, whisk together 1 large egg, 1 cup milk, and 1 teaspoon vanilla extract.
- Preheat a lightly oiled nonstick griddle or frying pan over medium heat.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Stir in 2 tablespoons of melted unsalted butter.
- Gently fold in 1 cup of sliced fresh strawberries.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 3-4 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Serve immediately with butter and maple syrup.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
53g
Fat
24g
Carbs
22g
