Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Baking powder: 2 teaspoons (10g)
- Sugar: 1/2 cup (100g)
- Salt: 1/4 teaspoon (1g)
- Eggs: 2 large
- Milk: 1 1/2 cups (360ml)
- Butter: 1/4 cup (60g), melted
- Ripe strawberries: 1 pound (450g), hulled and sliced
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2/5 (easy)
Preparation Method Steps:
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together the eggs, milk, and melted butter.
- Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
- Pour the batter into a 12-inch (30cm) cast-iron skillet that has been lightly greased with butter.
- Top with the sliced strawberries and press them gently into the batter.
- Cook over medium heat for 10-12 minutes, or until the pancake is golden brown on the bottom.
- Flip the pancake and cook for an additional 5-7 minutes, or until cooked through.
Nutritional Information:
Per serving (1/8 of pancake)
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 250mg
- Carbohydrates: 50g
- Protein: 10g
Dish Characteristics:
- Fluffy and tender interior
- Golden brown and crispy exterior
- Bursting with juicy strawberries
- Perfect for a sweet and indulgent breakfast or brunch
User Comments:
- "The best pancake I've ever had! The strawberries added a burst of flavor and sweetness."
- "Easy to make and turned out perfectly. My family loved it!"
- "This pancake is so fluffy and satisfying. I highly recommend it."
Special Precautions and Tips:
- Use a well-seasoned cast-iron skillet for the best results.
- If the batter seems too thick, add a little more milk.
- Do not overmix the batter, as this will result in a tough pancake.
- Serve the pancake with your favorite syrup, whipped cream, or fruit compote.
