Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter melted, plus more for greasing the pan
- 1 1/4 cups milk
- 2 teaspoon pure vanilla extract
- 1 large egg
- 1 cup fresh strawberries diced
Instructions
- Whisk together flour, sugar, baking powder, and salt in a large bowl to create a smooth, dry mix.
- In a separate bowl, mix together the melted butter, milk, vanilla extract, and egg.
- Pour the wet ingredients into the dry mix and stir gently. Fold in the fresh strawberries. Make sure to distribute them evenly.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.
- Serve with your choice of toppings. I recommend pure maple syrup or some Greek yogurt. You can also add fresh strawberries.