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Prep time
10 minutes
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Cook time
10 minutes
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Makes
10
Author Notes
What better way to enjoy a weekend breakfast or brunch than with some light, fluffy strawberry pancakes?! —Fork My Day
Ingredients
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3
egg whites
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1/4 cup
milk
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1 1/2 cups
flour
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3 1/2 tablespoons
sugar
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1 teaspoon
vanilla essence
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1 tablespoon
baking powder
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27
strawberries (feel free to use half this amount but you may need colouring to achieve the pink colour)
Directions
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Hull strawberries with a straw, once you’re done put them in a medium mixing bowl and mash with your hands or a fork (you can mash it until all pieces of strawberries are gone if you prefer but I left pieces of strawberries in mine).
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Add milk, flour, sugar and baking powder to your strawberry mixture, stirring with a spatula or spoon until combined.
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Using a different bowl, separate your egg yolk from the white and whisk until light and fluffy.
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Add beaten whites and vanilla essence to pancake mixture and stir until it is all combined.
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Heat a non-stick pancake pan or skillet on medium heat for 30 seconds to a minute, using a sheet of kitchen roll, add a small amount of oil to pan, then lower the heat.
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Add about 1/4 cup of batter and let cook until bubble starts to form on the surface, you can do what I did and let it cook through on one side or flip it over (completely up to you) follow this step until all the batter is gone.
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Serve with chopped strawberries, chocolate syrup and your favourite breakfast juice, enjoy!
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