Sweet Strawberry Pancakes
- 1 ounce freeze-dried strawberries
- 2 cups flour
- ⅓ cup sugar
- 1 ½ tablespoons baking powder
- ¼ teaspoon salt
- 1 ½ cups milk or more
- ¼ cup vegetable oil
- 1 egg
- red food coloring optional
- Add the freeze-dried strawberries to a food processor. Pulse until they’re a fine powder.
- In a large bowl, stir together the flour, sugar, baking powder and salt. Then stir in the strawberry powder.
- Make a well in the center of the dry ingredients. Add the milk, oil and egg to the well. (If you like thinner pancakes, you add more milk.)
- Use a whisk to mix together the dry and wet ingredients until smooth. Stir in red food coloring if desired.
- Use a ¼ c measuring cup to scoop the batter onto a greased, hot griddle.
- Flip when bubbles form on the top of the pancakes.
- Cook the second side until golden brown.
- Serve pancakes with whipped cream, fresh strawberries and syrup (maple or strawberry).
- Refrigerate for up to 4 days, or freeze in Ziploc baggies.
- Picnic ready!
Fry Pan
Pancakes super fun picnic treat!
