Pancakes with a Strawberry Sauce + Dry Mixture Recipe

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Puffy pancakes are perfect for breakfast with a cup of tea or coffee. You can replace a strawberry sauce with your favorite jam, honey, or syrup.

First of all, let’s cook a dry mixture. This a basic recipe for pancakes. You can cook it beforehand and use it when needed.

This amount of ingredients is good for 16 pancakes, which is fine for 4-6 persons. If you need more or less, just multiply or decrease the ingredients proportionally. You can store this mix for 3 months in a dry place in the hermetic container.

What You Need to Cook Pancakes with a Strawberry Sauce + Dry Mixture Recipe

INGREDIENTS:

For a dry mixture:

• 300 g (10.6 oz) of flour
• 1 tsp of baking powder
• ½ tsp of baking soda
• 1 tbsp of sugar
• 1 tsp of salt

For pancakes:

• Dry mixture
• 2 eggs
• 245 g (8.6 oz) of yogurt
• 165 g (5,8 oz )of milk
• 220 g (7,8 oz) of sour cream
• 60 g (2,1 oz) of unsalted butter

EQUIPMENT:

• Nothing, that you wouldn’t have

How to Make Pancakes with a Strawberry Sauce + Dry Mixture Recipe: Step-by-Step Instructions🔪

In the big, deep bowl mix 300 g (10.6 oz) of flour (preferably sift), 1 tsp of baking powder, ½ tsp of baking soda, 1 tsp of salt and 1 tbsp of sugar.

Using a whisk, finely mix the ingredients for a couple of minutes.

Put aside or into the hermetic container and store for later.
Take 2 eggs and separate the white eggs from the yolks.

Measure 60 g (2,1 oz) of unsalted butter and put to the microwave oven for a few minutes to melt. Capacity 250-300 W.

Mix in the big bowl 245 g (8.6 oz) of yogurt, 165 g (5,8 oz) of milk, 220 g (7,8 oz) of sour cream, and egg yolks.

Add melted butter while mixing.

Using a mixer or a whisk, whip egg whites (check egg yolks recipes for leftovers) with a pinch of salt to hard peaks.

Add whipped egg whites to the bowl and using silicon spatula carefully mix with top-down movements.

You don’t need to make it smooth, just mix to combine the ingredients.

Look at the photo: the parts of egg whites are clearly distinguished from the total mass but you don’t need to mix anymore, otherwise we will break the air bubbles, thanks to which the pancakes will become lush and airy.

Now add this mass to the bowl with the dry mixture and mix with a spatula, moving top-down. But again, don’t go overboard, mix until all the ingredients combine, but remember about air bubbles, that we need so much.

It‘ll take you for about half a minute. It’s ok if there are some dry lumps inside.

Put a big nonstick frying pan (cast-iron or at least aluminum with a nonstick layer). Warm-up for 5 minutes, then add some vegetable oil on a folded kitchen towel and grease a frying pan with it.

Using a ladder or just a cup, scoop up the dough and pour on a frying pan. You’ll need ½ of a ladder or ¼ of a cup for 1 pancake. Of course, you can vary the amount of the mixture, depending on what size pancakes you want to get.

Cook until you’ll see small air bubbles on the surface, it’ll take you 1-2 minutes, then turn over and cook for a couple of seconds from the other side. If they are burning – lower the fire.

Do the same with the rest of the dough.

When all the pancakes are ready, cook a strawberry sauce.

Everything is simple here. Wash a handful of strawberries, tear off the green parts and slice.

In the pan melt 30 g (1,1 oz) of butter on a low fire, then add 2 tbsp of sugar and sliced strawberry.

Cook until sugar melts and strawberry release juice, it’ll take for about 2-3 minutes.

Put the pancakes on the serving plates and add a strawberry sauce on top. Serve.