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Strawberry Shortcake Pancake Skillet

Strawberry Shortcake Pancake Skillet

Indulge in a Strawberry Shortcake Pancake Skillet that's simple yet exquisite, perfect for brunch or any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp unsalted butter melted
  • 2 cups fresh strawberries sliced
  • 2 tbsp granulated sugar for macerating
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Skillet
  • Mixing bowls
  • whisk
  • spatula

Method
 

  1. In a bowl, mix together flour, granulated sugar, baking powder, and salt.
  2. In another bowl, whisk together milk, egg, and melted butter. Combine with the dry ingredients until just mixed.
  3. Heat a skillet over medium heat and pour batter to form pancakes.
  4. Cook until bubbles form on the surface, then flip and cook until golden brown.
  5. In a separate bowl, combine sliced strawberries with granulated sugar and let them macerate.
  6. Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  7. Serve pancakes topped with macerated strawberries and whipped cream.

Nutrition

Serving: 1pancakeCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 350mg

Notes

This dish is versatile; substitute gluten-free flour or other berries as desired. Store leftovers in an airtight container for up to three days.

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