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Strawberry Pancakes

by in Jun 1997
Strawberry Pancakes
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Yield: Makes 12 (6-inch) pancakes.

Tip: Sprinkle a few drops of water on a well-greased hot griddle. If the water sputters, the griddle is ready.

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  • 2 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 5 tablespoons butter, melted
  • 3 large eggs
  • 1-1/2 cups milk
  • 1/2 cup chopped strawberries


Preheat a cast-iron skillet or griddle. Sift the dry ingredients together. Beat in the butter, eggs, and milk. Grease the hot griddle. Pour the batter in 3-tablespoon portions, allowing space for spreading. Scatter some strawberries onto each pancake. Cook until bubbles form on the surface and the cakes are dry around the edges. Gently turn the pancakes over and cook until the bottoms are golden brown. Repeat with the remaining batter and strawberries, greasing the griddle as needed. Serve with maple syrup or yogurt and more strawberries.
Updated Wednesday, February 9th, 2005

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