April is here and, this time, I have no complaints about the weather. It’s been pretty warm these past few days. You can go out in a T-shirt. You have no idea how happy I am. To start this month (and just in time for the weekend) I have some strawberry pancakes for you. When I told you that I am obsessed with strawberries, I wasn’t kidding at all.
These are again yogurt pancakes (much like my banana yogurt pancakes). The thing about both recipes is that the batter is very thick. I’m making it this way because the pancakes end up really fluffy. Perfect for having bits of strawberries in them. I had mine with some whipped cream (OK, lots of it) and it was a pretty nice breakfast.
- 2 eggs
- 2 tablespoons sugar
- vanilla essence/extract
- 1 cup yogurt
- 2 teaspoons baking powder
- 4 tablespoons melted and cooled unsalted butter + more for frying if needed
- 1 cup all-purpose flour
- 1 cup chopped strawberries
- whipped cream for serving
Stir the baking powder into the yogurt. Pour in a bowl. Add the eggs, sugar, vanilla, and melted butter. With the mixer on low-speed, mix the ingredients (just to combine them, don’t overmix). Add the flour (again, mix only to combine). Finally, stir in the strawberries.
Heat a non-stick frying pan. Brush with some butter if needed. Pour part of the batter (it’s very thick, you’ll need to spoon it and spread it). Cook over medium heat until you see bubbles on the surface. Flip the pancake and cook for another minute or so until browned.
Serve with some whipped cream.
After testing the recipe again, I think that using two eggs instead of one is better, so I updated it. Yes, the batter is very thick, it’s not like the “normal” pancake batter, but it works and I like how the pancakes turn out. Sorry if it has caused you any trouble.