Santa Hat Pancakes
Delightful pancakes topped with strawberries and whipped cream, perfect for a festive breakfast.
Ingredients
Pancake Batter
- 1 cup all-purpose flour For gluten-free, use gluten-free all-purpose blend.
- 2 large eggs For egg-free, consider a flaxseed meal or apple sauce.
- 1.5 cups milk Substitute with almond or oat milk for dairy-free.
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Toppings
- fresh strawberries for topping Provides vibrant color and sweetness.
- whipped cream for topping Use homemade for a luxurious touch.
Instructions
Preparation
- Gather all ingredients on your countertop for an organized cooking experience.
Making the Pancake Batter
- In a mixing bowl, combine all-purpose flour, eggs, milk, sugar, vanilla extract, and a pinch of salt. Whisk until smooth.
Cooking the Pancakes
- Heat a non-stick skillet over medium heat for 1-2 minutes.
- Pour a small amount of batter onto the skillet to form a round pancake. Cook until edges dry and lightly golden, about 1-2 minutes.
- Flip the pancake using a spatula and cook for another minute until golden brown.
- Remove pancakes and keep warm while repeating with remaining batter.
Assembling
- Stack one pancake on a plate, add a dollop of whipped cream at the top center, and finish with a strawberry on top.
Serving
- Serve immediately while warm and enjoy the festive cheer.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To freeze, lay cooled pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to two months.