SKILLET STRAWBERRY PANCAKE
For people like me, who can't make good pancakes, this recipe is perfect. Everything is cooked in the oven in one single skillet, giving the plus of easy clean up. Serve with maple syrup.
Provided by Rita
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the eggs, milk, vanilla extract, sugar, salt, and flour into a blender. Pulse until no dry lumps remain in the batter. Melt the butter in an 8-inch, cast iron skillet over medium-high heat. Pour in the batter, and drop in the strawberries.
- Place the skillet into the oven, and bake until puffed and golden, 20 to 25 minutes. Remove from the oven and serve immediately.
Nutrition Facts : Calories 252.1 calories, Carbohydrate 30 g, Cholesterol 159.3 mg, Fat 11.3 g, Fiber 1.3 g, Protein 8.1 g, SaturatedFat 5.7 g, Sodium 217.7 mg, Sugar 17 g
STRAWBERRY BUTTERMILK PANCAKES
The strawberry recipe swap has gotten me thinking STRAWBERRIES!!! We wanted pancakes this morning and these are what we had. We liked them with warmed puree on top and whipping cream. DD#3 was moaning she ate so many!
Provided by LAURIE
Categories Breakfast
Time 30m
Yield 30 2
Number Of Ingredients 10
Steps:
- Beat eggs.
- Add buttermilk, baking soda and melted butter.
- Stir in flour, sugar, baking powder and salt.
- Fold in strawberries.
- Use griddle large frying pan or preheat electric skillet to 350ºF.
- Lightly, brush surface with butter.
- Pour 2 tablespoons batter for each pancake into skillet.
- Cool until bubbles form on the surface and edges are dry.
- Turn and cook 1 to 2 minutes or until done.
- Serve with syrup or strawberry puree as desired.
Nutrition Facts : Calories 95, Fat 5.2, SaturatedFat 3.1, Cholesterol 27.1, Sodium 202.7, Carbohydrate 9.8, Fiber 0.4, Sugar 1.7, Protein 2.2
PUFFED PANCAKE WITH STRAWBERRIES
Provided by Lori Longbotham
Categories Blender Berry Citrus Dairy Egg Fruit Breakfast Brunch Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl. Let stand at room temperature while preparing pancake.
- Melt butter in 10-inch ovenproof skillet (preferably cast iron) over medium-high heat, swirling to coat bottom and sides of skillet. Blend milk and eggs in blender until smooth. Add flour and salt; blend batter just until incorporated. Pour batter into hot skillet.
- Transfer skillet to oven and bake pancake until puffed and golden in spots, about 11 minutes.
- Immediately cut pancake into quarters. Transfer 1 wedge to each of 4 plates. Spoon strawberries on top, dust with powdered sugar, garnish with lemon, and serve.
SKILLET STRAWBERRY SHORTCAKE
Fresh strawberries are one of the sweetest harbingers of spring and summer. And strawberry shortcakes are most assuredly one of the best ways to celebrate the arrival of warmer, sunnier days. Of course, the petite, layered berry-biscuit stacks aren't exactly fuss-free. This impressive skillet strawberry shortcake recipe eliminates much of the hassle and mess of traditional strawberry shortcakes. Instead of flouring the counter and rolling and cutting out individual biscuits, you'll bake one giant skillet biscuit cake that's topped with macerated strawberries and whipped cream.
Provided by Darcy Lenz
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.
- Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.
- Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.
- Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.
- Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.
- To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.
- To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.
- Spoon the strawberries and juices over the shortcake. Serve with whipped cream.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 42.5 g, Cholesterol 75.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 12.2 g, Sodium 310.4 mg, Sugar 15.4 g
STRAWBERRY VANILLA PANCAKES
These pancakes are made with fresh strawberries and pure vanilla extract. I happen to come across this recipe at 2 different recipe websites... allrecipes and Tasty Kitchen. While I enjoyed these pancakes, I do think you could cut back on the vanilla extract just a bit. The pancakes tasted great with maple syrup, but I also think they tasted even better with fresh strawberries and Reddi Wip Whipped Topping!
Provided by Cindi M Bauer
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium size bowl stir together, the flour, brown sugar, baking powder and salt.
- Pour in the milk, oil, egg, and vanilla extract (yes that's 2 tablespoons of extract), and mix until well blended.
- Stir in the 1 cup of fresh chopped strawberries.
- Coat a large skillet or griddle, with butter or cooking spray. Then heat skillet or griddle over medium heat.
- Pour batter into desired size of pancakes, onto skillet or griddle. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
- Top pancakes with either maple syrup, or jam, or fresh strawberries and Reddi Wip (or Cool Whip). I ate mine with fresh strawberries and Reddi Wip.
- Yields: 8 pancakes.
Nutrition Facts : Calories 144.2, Fat 5.3, SaturatedFat 1.4, Cholesterol 27.5, Sodium 407, Carbohydrate 18.8, Fiber 0.8, Sugar 4.7, Protein 3.5
STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, cream cheese, strawberry
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425˚F (220˚C).
- Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
- Place cream cheese on top of the batter, followed by the strawberry slices.
- Bake for 15 minutes, or until golden brown.
- Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- Enjoy!
Nutrition Facts : Calories 917 calories, Carbohydrate 133 grams, Fat 27 grams, Fiber 5 grams, Protein 30 grams, Sugar 36 grams
STRAWBERRY VANILLA PANCAKES
Light and fluffy pancakes packed with strawberries. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup.
Provided by Kristi
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
- Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 37.7 g, Cholesterol 51.4 mg, Fat 9.7 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.3 g, Sodium 807.2 mg, Sugar 12.3 g
STRAWBERRY SHORTCAKE PANCAKES RECIPE BY TASTY
Here's what you need: strawberry, water, sugar, cornstarch, water, egg, butter, buttermilk, all-purpose flour, sugar, baking powder, baking soda, salt, butter, whipped cream
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a saucepan over medium heat, add the quartered strawberries, water, and sugar. Stir until combined and bring to a boil.
- Turn down the heat and simmer for 10 minutes. If the syrup is too thin, mix together the cornstarch and water and add it to the strawberries. Stir again and cook until thickened about 5 minutes. Set aside.
- In a medium bowl, mix together the wet ingredients.
- In a large bowl, mix together the dry ingredients.
- Slowly add the wet ingredients to the dry and gently mix until just incorporated. Do not over-mix!
- Heat 1 tablespoon of butter on a skillet over medium heat.
- Add ½ cup (145 g) of batter to the skillet and cook until bubbles form on the surface of the pancake. Flip and set aside.
- Stack the pancakes and top with strawberry syrup and a dollop of whipped cream.
- Enjoy!
Nutrition Facts : Calories 441 calories, Carbohydrate 78 grams, Fat 11 grams, Fiber 2 grams, Protein 8 grams, Sugar 46 grams
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4.3/5 (3)Estimated Reading Time 50 secsServings 4Calories 234 per serving
- Preheat the oven to 475 degrees F. Place a heavy, seasoned, cast iron skillet inside the oven to pre-heat.
- In a mixing bowl, whisk the eggs until they start to foam. Whisk in milk, and then gradually whisk in the flour and salt. Fold half the strawberries into the batter. Remove the pan from the oven and reduce the oven temperature to 425 degrees F. Melt the butter in the skillet, and pour the batter into the skillet. Place the skillet in the oven and bake for about 12 minutes, or until the pancake is puffed and lightly brown in color. Remove from the oven, dust with powdered sugar, and serve.
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