Pinkfong Strawberry Dream World #2 Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, baking powder, granulated sugar, and sea salt until evenly combined.

Combine wet ingredients

In a separate medium bowl whisk the milk, Greek yogurt, egg, melted butter, and vanilla extract until smooth and slightly frothy.

Add strawberry powder and color

Stir the freeze-dried strawberry powder into the wet mixture until evenly dispersed. Add up to 3 drops of natural pink food coloring if you want a brighter pink hue; mix until color is uniform.

Make batter

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined — small lumps are fine. Avoid overmixing. If batter seems too thick, add 1–2 tablespoons milk to reach a pourable consistency.

Rest batter

Let the batter rest for 5 minutes while you heat the pan; this hydrates the flour and helps fluffy pancakes.

Heat a nonstick skillet or griddle over medium-low heat. Brush with a little melted butter or spray lightly with oil. For each pancake, pour about 1/4 cup batter onto the hot surface. Cook until small bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Repeat with remaining batter, keeping finished pancakes warm in a low oven (around 200°F / 95°C) while you make the compote.

Make compote

In a small saucepan combine the quartered fresh strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries break down and sauce thickens slightly, 6–8 minutes.

Finish compote

Remove from heat and stir in the cold cubed butter until melted and incorporated; this gives the compote a glossy finish. Taste and adjust sweetness with a little more sugar or a splash more lemon if desired. Keep warm.

Prepare whipped topping

If using store-bought whipped cream, lightly whip to soften. If using chilled heavy cream, whip to soft peaks with a tablespoon sugar (optional) for about 1–2 minutes.

Stack 3–4 warm pancakes per serving on plates. Spoon warm strawberry compote over the stack, letting some syrup run down the sides. Drizzle with maple syrup to taste. Add a generous dollop or piped swirl of whipped cream on top.

Garnish each stack with sliced fresh strawberries, a light dusting of powdered sugar, and a mint leaf. Sprinkle edible glitter or pink sprinkles for a whimsical Pinkfong-inspired look if desired.

Serve immediately while warm.