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!