Summer strawberry pancakes

Name: Summer strawberry pancakes
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 5 TABLESPOONS Butter; 2 Eggs (Gr. M); 1⁄4 l Milk; 7-10 Tbsp Salt; 200 g Flour; 1 coated Tsp Baking Powder; 8–10 large strawberries; 6 TABLESPOONS Maple syrup or honey; 150 g Fresh cream

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

5 TABLESPOONS Butter
2 Eggs (Gr. M)
1⁄4 l Milk
7-10 Tbsp Salt
200 g Flour
1 coated Tsp Baking Powder
8–10 large strawberries
6 TABLESPOONS Maple syrup or honey
150 g Fresh cream

Directions

1
Melt 2 tablespoons of butter. Separate eggs. Whisk egg yolks with milk and 1 pinch of salt. Mix flour with baking powder, sieve over it and fold in carefully. Stir in liquid butter. Let the dough swell for about 15 minutes.
2
In the meantime wash and clean the strawberries and cut them into thin slices. Beat the egg white with 1 pinch of salt until stiff and fold loosely into the dough.
3
Heat 3 tablespoons of butter in portions in a small coated pan (approx. 15 cm Ø). 1⁄6 Spread the dough in it. Place some strawberry slices on top. Bake pancake at medium heat for about 3 minutes until golden brown.
4
Turn and bake for about 1 minute. Place in a hot oven (approx. 50 °C). Bake 5 more pancakes from the remaining dough.
5
Drizzle pancakes with maple syrup and serve with crème fraîche.