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Strawberry Shortcake Pancakes: A Delightful British Breakfast Treat

When it comes to breakfast, few dishes evoke the sweet, indulgent spirit quite like strawberry shortcake pancakes. This delightful fusion of fluffy pancakes, succulent strawberries, and rich whipped cream offers a morning treat that is not only visually appealing but also incredibly satisfying. Perfect for lazy weekends or special occasions, these pancakes are sure to impress family and friends alike.

The Origins of Strawberry Shortcake

While pancakes are a staple across many cultures, the concept of strawberry shortcake has its roots in the United States, emerging in the late 19th century. Traditionally, it consists of layers of sweet biscuits or sponge cake, fresh strawberries, and whipped cream. By adapting this classic dessert into pancake form, we create a delectable breakfast that combines the best of both worlds—sweet, creamy, and utterly delightful.

Ingredients

To make strawberry shortcake pancakes, you’ll need a simple list of ingredients that are easy to find. Here’s what you’ll need for about four servings:

For the Pancakes:

• 200g all-purpose flour
• 2 tablespoons caster sugar
• 1 tablespoon baking powder
• ½ teaspoon bicarbonate of soda
• ½ teaspoon salt
• 300ml buttermilk (or milk with a splash of lemon juice as a substitute)
• 2 large eggs
• 50g melted butter, plus extra for frying

For the Strawberries:

• 250g fresh strawberries, hulled and sliced
• 2 tablespoons sugar (to taste, depending on the sweetness of the strawberries)
• A splash of lemon juice (optional)

For the Whipped Cream:

• 300ml double cream
• 1-2 tablespoons icing sugar (to taste, optional)
• A splash of vanilla extract (optional)

Instructions

Step 1: Prepare the Strawberries

Start by preparing the strawberries. In a bowl, combine the sliced strawberries with the sugar and a splash of lemon juice. Toss gently and set aside for about 15-20 minutes to allow the juices to release. This will create a delightful syrup that complements the pancakes perfectly.

Step 2: Make the Pancake Batter

In a large mixing bowl, sift together the flour, caster sugar, baking powder, bicarbonate of soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just mixed. Be cautious not to overmix; a few lumps are perfectly fine.

Step 3: Cook the Pancakes

Heat a non-stick frying pan or griddle over medium heat and add a small knob of butter. Once melted, ladle about a half cup of batter onto the pan for each pancake. Cook for 2-3 minutes or until bubbles begin to appear on the surface. Flip the pancakes and cook for a further 2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the pan as needed.

Step 4: Whip the Cream

While the pancakes cool slightly, prepare the whipped cream. In a chilled bowl, beat the double cream with an electric whisk until it thickens. If desired, add icing sugar and vanilla extract to taste, continuing to whip until soft peaks form.

Step 5: Assemble the Pancakes

To serve, stack 2-3 pancakes on a plate, generously spoon over the macerated strawberries, and top with a dollop of whipped cream. For an added touch, garnish with a few whole strawberries or a sprinkle of icing sugar.

Conclusion

Strawberry shortcake pancakes are not just a breakfast; they are an experience to be savoured. The combination of fluffy pancakes with sweet, juicy strawberries and luscious whipped cream creates a dessert-like meal that feels indulgent yet comforting. Whether enjoyed on a special occasion or as a weekend treat, these pancakes are bound to brighten anyone’s day. So why not treat yourself and your loved ones to this delightful dish? You won’t regret it!

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