Strawberry Pancakes with Whipped Cream

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Step 2: In another bowl, whisk together the milk, egg, melted butter, vanilla extract, and strawberry puree.

Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined.

Step 4: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.

Step 5: Pour about 1/4 cup of batter onto the skillet for each pancake.

Step 6: Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Step 7: Repeat with the remaining batter.

Step 8: Stack the pancakes on a serving plate and top with sliced strawberries.

Step 9: Drizzle strawberry syrup over the pancakes and finish with whipped cream before serving.

Storage and Reheating Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 20 to 30 seconds or warm them in a skillet over low heat. Add fresh whipped cream and strawberries after reheating for the best texture and flavor.