Pancakes Recipe

Name: Global Cuisine Events & Cafes PANCAKES Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 1.25 cups all-purpose flour; 1 tbs granulated sugar; 2 tsp baking powder; 0.5 tsp fine salt; 1 cups milk; 1 to taste large egg; 2 tbs unsalted butter, melted; 0.5 tsp vanilla extract; 0.75 cups fresh strawberries, hulled and thinly sliced; 0.25 cups maple syrup; 1 tbs unsalted butter (for cooking / serving); 3 pieces bacon strips; 2 pieces or breakfast sausage links

Inspired by Global Cuisine Events & Cafe

Time30m

Serves1

Three Pancakes with Sliced Strawberries. Side of Bacon or Sausage

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Ingredients

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Pancake batter

1 1/4 cups 00 bread flour

1 tbs granulated sugar

2 tsp Baking powder

1/2 tsp fine salt

1 cups Milk

1 to taste large egg

2 tbs unsalted butter, melted

1/2 tsp Watkins vanilla extract

Toppings

3/4 cups fresh strawberries, hulled and thinly sliced

1/4 cups maple syrup

1 tbs unsalted butter (for cooking / serving)

Choice of side (choose one)

3 pieces bacon strips

2 pieces or breakfast sausage links

Method

Prep & batter

mix dry ingredients

In a medium bowl, whisk together the flour, sugar, baking powder and salt until evenly combined.

mix wet ingredients

In a separate bowl or large measuring cup, whisk the milk, egg, melted butter and vanilla until smooth and slightly frothy.

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined — small lumps are okay. Do not overmix. Let batter rest 5 minutes to allow the baking powder to activate and the batter to hydrate.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat (about 350°F / 175°C). Lightly grease with a small amount of butter. Scoop about 1/3 cup batter per pancake onto the skillet to make three 4- to 5-inch pancakes. Leave space between pancakes.

Cook until bubbles form across the surface and the edges begin to set, about 2 to 3 minutes. Flip carefully with a spatula and cook the second side until golden brown, another 1 to 2 minutes. Transfer to a warm plate and keep loosely covered while you cook remaining pancakes.

Cook side (bacon or sausage)

Bacon: In a separate skillet over medium heat, add bacon strips in a single layer. Cook 4–6 minutes per side, turning occasionally, until crispy to your liking. Drain on paper towels. Sausage: For links, cook in a skillet over medium heat, turning occasionally, about 8–10 minutes, until browned and cooked through (internal temp 160°F / 71°C). Drain excess fat.

If you prefer to bake bacon for less hands-on time: preheat oven to 400°F (200°C), place bacon on a rimmed baking sheet lined with foil on a rack, bake 12–18 minutes depending on thickness.

Prepare strawberries & finish

While pancakes or sides are cooking, hull and thinly slice the strawberries. If the berries are slightly firm, toss them with 1 teaspoon sugar or a splash of maple syrup and let sit 2–3 minutes to macerate and release juices.

Assemble plate: stack three pancakes, top with sliced strawberries and a pat of butter if desired. Serve maple syrup on the side or drizzle over the pancakes. Plate bacon or sausage alongside the pancakes.

Serving & notes

Makes three medium pancakes per serving. To keep pancakes warm while finishing others, place them on a baking sheet in a 200°F (95°C) oven. Leftover batter can be refrigerated for up to 24 hours; cook from chilled, adding a little extra cook time if needed.