STRAWBERRY SHORTCAKE PANCAKES
Ingredients
For the macerated strawberries:
- 3 cups quartered strawberries
- 1/4 cup granulated sugar
For the streusel:
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 3 tablespoons butter
For the pancakes:
- 2 2/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1/3 cup canola oil
- 2 large eggs
- 2 1/2 cups milk
- 1 cup chopped strawberries very small pieces
- Whipped cream optional
Instructions
-
At least 6 hours before you plan to serve the pancakes, mix together the 3 cups of strawberries and 1/4 cup sugar in a bowl. Cover the bowl and refrigerate. As this mixture sits, it will create a syrup.
-
For the streusel: In a small bowl, mix together the flour and sugar. Soften the butter just a bit. It should not be melted, but just barely softened. Cut this butter into the sugar/flour mixture until it creates coarse crumbs. Set aside.
-
In a large bowl, Mix together the flour, sugar, baking powder and salt. Add the oil, eggs and milk. Whisk the ingredients until just combined. Do not overmix. Gently fold in the 1 cup of chopped strawberries.
-
Heat a griddle to 300-325 degrees. Spray the griddle with cooking spray.
-
Ladle the pancake batter onto the pan and let it cook for 1 minute. Sprinkle about 2 tablespoons of streusel on the top of each pancake while it is cooking.
-
Once you see bubbles on top of the pancake, flip it and allow it to cook for an additional 2 minutes, or until the pancake is cooked through.
-
Remove the pancakes to a plate and repeat until all of the batter is used.
-
Serve with the macerated strawberries and whipped cream, if desired.
