Name: Springfield Diners STRAWBERRY & CREAM PANCAKES Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Ingredients: 1.25 cups all-purpose flour; 2 tsp granulated sugar; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp fine salt; 1 cups buttermilk; 1 unit large egg; 2 tbsp unsalted butter, melted; 0.5 tsp vanilla extract; 1 cups fresh strawberries, hulled and sliced; 1 tbsp granulated sugar (for macerating); 0.5 tsp fresh lemon juice; 0.5 cups heavy whipping cream; 1 tbsp powdered sugar; 0.25 tsp vanilla extract; 1 pinch fine salt; 1 tsp unsalted butter (for griddle); 2 tbsp maple syrup (optional)

Method

Prep

1
Measure & chill
Measure all ingredients. Place a mixing bowl and beaters (or whisk) in the refrigerator for 10 minutes to help whip the cream faster.
2
Hull and slice strawberries; place in a small bowl and sprinkle with 1 tablespoon sugar and 1/2 teaspoon lemon juice. Toss to combine and let macerate while you make the batter (at least 10 minutes).

Make Whipped Cream

3
In the chilled mixing bowl, pour 1/2 cup cold heavy cream. Add 1 tablespoon powdered sugar, 1/4 teaspoon vanilla extract and a pinch of salt. Using an electric mixer or whisk, whip until soft peaks form (about 2–3 minutes by mixer). Refrigerate until serving.

Make Pancake Batter

4
In a medium bowl whisk together 1 1/4 cups all-purpose flour, 2 teaspoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly combined.
5
In a separate bowl whisk together 1 cup buttermilk, 1 large egg, 2 tablespoons melted unsalted butter and 1/2 teaspoon vanilla extract until homogeneous.
6
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix; some small lumps are okay. Let batter rest 5 minutes to hydrate the flour and thicken slightly.

Cook Pancakes

7
Heat a nonstick griddle or large skillet over medium heat until hot (about 2–3 minutes). Lightly grease with 1 teaspoon unsalted butter, spreading it to coat the surface.
8
For each pancake, pour about 1/3 cup of batter onto the griddle, spacing them so they don't touch; this recipe yields three pancakes of that size. Cook until bubbles form across the surface and edges look set, about 2–3 minutes.
9
Flip and cook the second side until golden brown and cooked through, about 1.5–2 minutes more. Transfer cooked pancakes to a warm plate and tent loosely with foil while you cook the remaining pancakes; add more butter to the griddle if needed.

Assemble & Serve

10
If strawberries have released liquid while macerating, spoon both slices and any juices into a small serving bowl and stir gently. Taste and add a little more sugar if you prefer sweeter fruit.
11
Stack three warm pancakes on each plate. Spoon macerated strawberries and some of their juices over the top. Dollop or pipe a generous spoonful of whipped cream on top of the strawberries.
12
If desired, drizzle up to 2 tablespoons maple syrup around or over the stack. Serve immediately while pancakes are warm.

Strawberry & Cream Pancakes Recipe

Ingredients

Pancake Batter

Strawberry Topping

Whipped Cream

Finishing