Description
A sweet, colorful way to start the day with fluffy pancakes, sliced strawberries, whipped cream, and indulgent drizzles of maple and chocolate.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- Whipped cream
- Maple syrup
- Chocolate sauce
- Mint leaves for garnish
Instructions
- In a bowl, mix flour, sugar, baking powder, and salt. Rinse and slice the strawberries. Lightly grease a non-stick pan or griddle and set it over medium heat.
- In another bowl, whisk together milk, egg, melted butter, and vanilla. Pour the wet mix into the dry ingredients. Stir gently until just combined; a few small lumps are fine. Overmixing makes pancakes tough.
- Heat the non-stick pan over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, about 2 minutes, then flip and cook until golden, about 1–2 more minutes. Keep cooked pancakes warm in a low oven (about 200°F / 95°C) while you finish the batch.
- Assemble the breakfast board by stacking pancakes in small towers or arranging them in a line. Top with fresh strawberries and dollops of whipped cream. Drizzle maple syrup and chocolate sauce over the pancakes and around the board. Garnish with mint leaves and serve immediately.
Notes
Serve the board warm with forks and small plates for guests to build their bites. Add extras like toasted nuts or banana slices for contrast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 37g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg