Strawberry Pancakes

Ingredients

• 2 eggs
• 1 cup milk
• 0.5 cup all-purpose flour
• 2 tbsp cornstarch
• 2 tbsp sugar
• 2 tbsp butter (Melted; use a little additional butter to lightly grease the pan if needed.)
• 1 tsp vanilla extract (For the pancake batter.)
• salt (A pinch.)
• 1 tsp beetroot powder
• 1 cup cold heavy whipping cream (Use cold cream for whipping.)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract (For the whipped cream.)
• fresh strawberries (Thinly sliced; amount unspecified in the source, estimated at about 150 g.)

Steps

1. 1

   Melt the butter for the pancake batter and allow it to cool slightly so it will not cook the eggs when added.

2. 2

   In a mixing bowl, whisk together the eggs, milk, flour, cornstarch, sugar, melted butter, vanilla extract, salt, and beetroot powder until the batter is smooth and evenly pink.

3. 3

   Pour the batter through a fine-mesh strainer into a clean bowl to remove any lumps. Cover and let it rest for about 30 minutes.

4. 4

   While the batter rests, wash and thinly slice the strawberries. Keep them chilled until assembly.

5. 5

   Pour the cold heavy whipping cream into a chilled bowl. Add the powdered sugar and vanilla extract, then whip until stiff peaks form. Refrigerate the whipped cream until needed.

6. 6

   Lightly grease a non-stick skillet and warm it over low heat. The pan should be warm but not hot enough to brown the batter, so the pancakes retain their soft texture and pink color.

7. 7

   Pour in enough rested batter to make a very thin pancake, tilting and rotating the pan to spread it evenly.

8. 8

   Cook the pancake for about 30–40 seconds on the first side, until set but still soft. Carefully turn it and cook the second side for another 30–40 seconds.

9. 9

   Transfer the pancake to a plate and continue with the remaining batter, lightly greasing the pan as needed. Let all the pancakes cool completely before filling.

10. 10

    Place one pancake smooth-side down. Add a portion of whipped cream near the center, arrange thinly sliced strawberries over the cream, and add a little more whipped cream on top.

11. 11

    Fold the sides of the pancake inward, then roll or fold it into a neat rectangle. Repeat with the remaining pancakes, whipped cream, and strawberries.

12. 12

    Chill the assembled strawberry pancakes for at least 1 hour before serving.

Notes

The source does not specify the number of pancakes or the amount of strawberries; serving estimate assumes approximately four thin filled pancakes. Keep the heat low to prevent browning and preserve the pink color. Chill for at least 1 hour before serving.

Nutrition per serving

• dessert
• vegetarian
• stovetop
• chilled
• strawberry
• pancakes
• fruit-filled
• make-ahead