Strawberry Hong Kong-Style Pancakes: A Sweet Morning Delight
Introduction
Embrace the vibrant flavors of strawberries with this delightful Hong Kong-style pancake recipe. These pancakes are a treat for your senses – fluffy, slightly crisp, and packed with fresh strawberry goodness. Perfect for a brunch gathering or as a special dessert surprise! If you love exploring exciting breakfast options, subscribe to receive this and many more recipes by email.
Why You’ll Love This Recipe
There’s so much to adore about these strawberry Hong Kong-style pancakes! They’re incredibly easy to make, boasting flavors that are both fresh and inviting. The strawberries add a natural sweetness, and the pancakes are fluffy with a hint of crispiness, making them a hit with family and friends alike. Whether you’re hosting a weekend breakfast or looking for a comforting evening dessert, these pancakes are a surefire winner!
Ingredients
– 2 cups all-purpose flour
– 2 tbsp granulated sugar
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 2 large eggs
– 1 1/2 cups whole milk
– 1/2 cup strawberry puree (made from fresh strawberries)
– 1/4 cup unsalted butter, melted
– 1 tsp vanilla extract
– Fresh strawberries, sliced, for topping
– Whipped cream or ice cream, for serving
– Maple syrup or honey, for drizzling
Necessary Tools
– Large mixing bowls
– Whisk
– Non-stick frying pan or griddle
– Measuring cups and spoons
– Spatula
Ingredient Swaps and Additions
Feel free to put your twist on this recipe! You can swap the whole milk for almond milk or use coconut oil in place of butter for a dairy-free version. Add blueberries or bananas to the batter for extra fruitiness, or sprinkle in some chocolate chips for a decadent touch.
Step-by-Step Instructions
1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In a separate bowl, beat eggs, then mix in milk, strawberry puree, melted butter, and vanilla.
3. Combine wet and dry ingredients, stirring gently. It’s okay if there are a few lumps.
4. Preheat a non-stick pan over medium heat, greasing lightly with butter or oil.
5. Use 1/4 cup of batter per pancake, cooking for 2-3 minutes until bubbles form, then flip and cook again until golden.
6. Repeat with remaining batter, keeping pancakes warm if necessary.
7. Serve stacked, topped with strawberries, whipped cream or ice cream, and a drizzle of syrup.
Serving Suggestions
These pancakes are delightful on their own, but consider pairing them with a side of crispy bacon or a fresh fruit salad for a complete meal. They also pair wonderfully with a hot cup of coffee or a glass of freshly squeezed orange juice.
Pro Tips for Success
– Avoid overmixing your batter to keep the pancakes light and airy.
– Use a medium heat setting to ensure they cook evenly without burning.
– Make your strawberry puree by blending fresh strawberries with a splash of lemon juice for extra zing.
Storing and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat, simply warm them in a toaster or oven for a few minutes until heated through.
FAQ Section
Can I freeze these pancakes? Yes, cool them completely, then stack with parchment paper between each pancake and store in a freezer-safe bag for up to a month.
Conclusion
These strawberry Hong Kong-style pancakes are the perfect blend of sweet and satisfying. Easy to make and even easier to devour, they’re sure to become a new favorite in your recipe collection. We’d love to see your creations, so don’t forget to share photos and tag us on Pinterest or Instagram!
Nutritional Information
Approximate nutritional information per serving: Calories: 320, Protein: 8g, Carbs: 45g, Fat: 12g, Fiber: 2g, Sugar: 15g.
