Strawberry Pancakes from Rachael Ray |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Entered for safe-keeping. From Rachael Ray's Every Day with Rachael Ray from April-May 2006 Ingredients:
1 1/2 cups all-purpose flour |
2 tablespoons granulated sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 large egg |
1 cup milk |
1/2 teaspoon pure vanilla extract |
1 tablespoon unsalted butter, melted (plus more for serving) |
2 cups strawberries, sliced |
pure maple syrup, for serving |
Directions:
1. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.
2. Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries.
3. Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.
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