Beat the egg with the salt, sugar, and vanilla extract until well combined.
Add the heavy cream for the batter and the milk to step 1 and mix.
Sift in the cake flour, baking powder, and baking soda, and mix without leaving lumps.
Add the vegetable oil and mix.
Cover the bowl with plastic wrap and let rest for 30 minutes to 1 hour.
Pour the batter from step 5 onto a heated pan.
Once bubbles rise to the surface, flip and cook until golden.
Whip the topping heavy cream until firm, and cut the strawberries into nice pieces.
Layer the whipped cream and strawberries on top of the pancakes to decorate.
Tips
With heavy cream in the batter, these come out fluffier and softer than regular pancakes.
Fresh Cream Strawberry Pancakes
Equipment: frying pan, mixing bowl, whisk
Ingredients (1 piece)
- cake flour 150g
- egg 1
- salt ½ tsp
- sugar 30g
- heavy cream 200ml, for the batter
- milk 70ml
- baking powder 3g
- baking soda 2g
- cooking oil 30ml
- vanilla extract 1 tsp
- heavy cream 100g, for the topping
- strawberries 10
Instructions
1. Beat the egg with the salt, sugar, and vanilla extract until well combined.
2. Add the heavy cream for the batter and the milk to step 1 and mix.
3. Sift in the cake flour, baking powder, and baking soda, and mix without leaving lumps.
4. Add the vegetable oil and mix.
5. Cover the bowl with plastic wrap and let rest for 30 minutes to 1 hour.
6. Pour the batter from step 5 onto a heated pan.
7. Once bubbles rise to the surface, flip and cook until golden.
8. Whip the topping heavy cream until firm, and cut the strawberries into nice pieces.
9. Layer the whipped cream and strawberries on top of the pancakes to decorate.
https://hong-recipe.pages.dev/en/recipes/fresh-cream-strawberry-pancake/
Hong's Recipe