Strawberry Pancakes

Name: Strawberry Pancakes
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 225 g Flour; 4 TSP Baking Powder; 1 pinch Salt; 2 Eggs (size M); 300 ml Milk; 2 TABLESPOONS Butter; 6–7 large strawberries; 20 g clarified butter; 200 g Greek cream yoghurt; 150 g Maple syrup

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

225 g Flour
4 TSP Baking Powder
1 pinch Salt
2 Eggs (size M)
300 ml Milk
2 TABLESPOONS Butter
6–7 large strawberries
20 g clarified butter
200 g Greek cream yoghurt
150 g Maple syrup

Directions

1
Sieve the flour, baking powder and salt into a bowl and press a depression in the middle. Separate the eggs, mix the egg yolks and add them to the hollow with a little milk. Now slowly work the flour into the egg-milk mixture with a wooden spoon to make a smooth dough. Add more milk step by step. Melt butter and stir in. Cool for about 15 minutes to swell
2
Wash the strawberries, dab dry, clean and cut into thin slices. Heat some clarified butter in a pan (approx. 15 cm Ø), add a ladle of pancake batter. Spread strawberry slices in a circle on the pancake. When the pancake starts to bubble, turn the pancake over and fry for a maximum of 1 minute. Do the same with the remaining dough. Keep finished pancake warm
3
Arrange pancakes with yoghurt on plates and sprinkle with maple syrup
4
Waiting time approx. 15 minutes