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Strawberry Shortcake Pancakes Recipe

Strawberry Shortcake Pancakes
Source: Lactantia

Ingredients

  • 1 1/2 cups (375 mL) all-purpose flour, sifted
  • 4 tsp (20 mL) granulated sugar
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 2 tbsp (30 mL) lemon juice
  • 2 eggs
  • 1 cup (250 mL) Lactantia® 35% Whipping Cream
  • 1 1/4 cups (300 mL) Lactantia® Milk
  • 1/3 cup (75 mL) Lactantia® Salted Butter, melted and divided
  • 2 tbsp (30 mL) icing sugar
  • 1 tsp (5 mL) vanilla extract
  • 1/4 cup (60 mL) strawberry jam
  • 3 cups (750 mL) sliced strawberries
PREP TIME
15m
COOK TIME
25m
TOTAL TIME
40m
YIELD
6 servings

Instructions

  • In large bowl, whisk together flour, sugar, baking powder, baking soda and salt; set aside.
  • In separate bowl, whisk together milk and lemon juice; let stand for 5 minutes.
  • Whisk in eggs.
  • Stir in 3 tbsp (45 mL) melted butter; pour over flour mixture.
  • Whisk just until just combined (do not overmix; batter may have a few lumps).
  • Let stand for 10 minutes.
  • Meanwhile, beat cream until stiff peaks form.
  • Stir in icing sugar and vanilla.
  • Refrigerate until ready to use.
  • Melt 1 tbsp butter in large skillet or griddle set over medium heat.
  • Working in batches, drop batter by heaping tablespoonfuls into skillet (adjust heat to medium-low if needed).
  • Cook pancakes for 1 to 2 minutes or until bubbles start to form.
  • Flip over and cook for 1 to 2 minutes or until golden on the bottom, adding remaining butter as needed.
  • Keep warm in low oven.
  • For each serving, stack 3 pancakes, layered with jam, sliced strawberries and whipped cream.

Breakfast & Brunch

A recipe from Lactantia

https://www.flyers-on-line.com/data/recipes/8261/strawberry-shortcake-pancakes.jpg

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