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Jam-Packed Strawberry Pancakes

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Ingredients
  

  • For the Pancakes:
  • 1 ½ cups wheat flour
  • 2 tablespoons caster sugar
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup milk
  • 1 large egg
  • ¼ cup unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • For the Strawberry Glaze:
  • 2 cups fresh strawberries hulled and sliced
  • ¼ cup caster sugar
  • 1 teaspoon lemon juice optional
  • For the Whipped Cream:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon pure vanilla extract

Instructions
 

  • Prepare the Pancakes:
  • Mix Dry Ingredients: In a large bowl, whisk together the wheat flour, caster sugar, baking powder, bicarbonate of soda, and salt.
  • Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract.
  • Combine: Pour the wet ingredients into the dry ingredients and gently stir until just combined. (It’s fine if the batter is slightly lumpy.)
  • Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  • Pour ¼ cup of batter onto the skillet for each pancake.
  • Cook until bubbles form on the surface and the edges appear set (about 2-3 minutes).
  • Flip and cook for 1-2 more minutes until golden brown. Repeat with the remaining batter.
  • Prepare the Strawberry Glaze:
  • In a bowl, combine sliced strawberries and caster sugar, tossing to coat.
  • Let sit for about 15 minutes to allow the strawberries to release their juices.
  • Add lemon juice if desired for extra flavor.
  • Prepare the Whipped Cream:
  • In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
  • Assemble the Pancakes:
  • Stack pancakes on a serving plate.
  • Spoon the strawberry glaze, including juices, over the pancakes.
  • Top with a dollop of whipped cream.

Notes

Serve:
Enjoy these delightful pancakes warm with extra stra