Strawberry Milk Pancakes
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Prep Time
10 Minutes -
Cook Time
15 Minutes -
Servings
2
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup Hiland Strawberry Milk
- 1 large egg
- ¼ cup melted unsalted butter or vegetable oil
- Fresh strawberries (sliced) for topping
- Maple syrup or additional strawberry sauce
Directions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the strawberry milk, egg, and melted butter.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix; some lumps are okay.
- Preheat Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Cook Pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
- Serve: Stack the pancakes on a plate, top with sliced strawberries, and drizzle with maple syrup or additional strawberry sauce if desired.
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