American-Style Pancakes with Strawberries
with whipped cream | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Flour
(Contains: Tarwe May be present: Gluten)
8 g
Baking powder
(Contains: Tarwe May be present: Gluten, Ei, Lupine, Melk (inclusief lactose), Soja)
200 milliliters
Organic buttermilk
(Contains: Melk (inclusief lactose))
2 piece
Egg
(Contains: Ei)
200 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
100 g
Powdered sugar
(May be present: Gluten, Ei, Melk (inclusief lactose), Soja, Noten)
250 g
Strawberries
Not included in your delivery
1 tablespoon
[Plant-based] butter
to taste
Honey [or plant-based alternative]
½ teaspoon
Salt
Nutrition Values
Utensils
Cooking Steps
- Add the heavy cream and powdered sugar to a mixing bowl.
- Mix with a handheld mixer until it forms stiff peaks.
- Transfer to the refrigerator and chill while preparing the pancakes.
- Combine the eggs and buttermilk in a large mixing bowl.
- Add the flour, baking powder and salt.
- Mix until just combined.
- Melt a knob of butter in a frying pan over medium-high heat.
- Pour a ladle full of batter into the pan.
- Fry the pancakes for about 2 minutes on each side until golden brown, then remove from the pan and cover with aluminium foil to keep warm.
- Melt a small knob of butter every time before frying the next pancake.
- Slice the strawberries.
- Serve the pancakes on plates.
- Top with the whipped cream and strawberries.
- Drizzle with honey to taste.
