I never really understood the strawberries ‘n’ cream phenomenon. Growing up we rarely, if ever, had cream in our house. And when we had strawberries those bad boys were getting chopped up and macerated in sugar and eaten with a spoon. No fuss no muss and it was the easiest way to get the sweet berries into our mouths the fastest. Oh sure, I heard of strawberries ‘n’ cream but that just sounded straight messy and since I never really knew what cream was anyway? Oh well!
Now that I’m older I can honestly say that I’ve never had just strawberries ‘n’ cream other than as an ice cream flavor. It still just seems so overrated (don’t judge me!) when I could even just dip fresh strawberries in a little sugar and devour them. But I will say that these strawberries ‘n’ cream pancakes are kind of out to change my mind. Those guys, I tell ya, they’re so easy to make and I love that the glaze isn’t your typical maple syrup. It’s not even necessarily made with cream, but the creamy consistency is just right for me! You have to ease into these changes slowly, you know? First pancakes, then maybe cupcakes, then maybe a bowl of whipped cream, and then maybe the real-deal-straight-up strawberries ‘n’ cream. Maybe.
STRAWBERRIES ‘N’ CREAM PANCAKES (pancake recipe based on this fantastic one)
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 cup strawberries (fresh or frozen), mashed with a fork
- 1 cup powdered sugar
- 1 tsp vanilla
- 1-2 Tbsp milk or cream
Combine all ingredients except the berries. When the other ingredients are combined, fold in the mashed strawberries. In a skillet over medium low heat cook each pancake, about 1/4 cup of batter each. When the top of the pancake starts to bubble then it’s time to flip, about 1-2 minutes. Flip carefully! Cook another 1-2 minutes on the other side until it’s golden brown and remove from pan. If you’re trying to make a bunch all at once it helps to turn your oven on to warm, line a baking sheet with parchment or foil, and place the finished pancakes on top to stay warm until they’re all made. For the glaze whisk together the powdered sugar, vanilla, and milk to desired consistency. I like mine to be a little runnier like syrup, but if you wanted to make it a frosting consistency then go for it! I think they call this a gateway…err…pancake. Right?