Strawberry Pancakes with Strawberry Sauce are light, fluffy pancakes with crispy edges and small pieces of sweet strawberries cooked directly in them. They are topped with a slightly sweet strawberry sauce. It’s a delicious sweet treat for all the strawberry lovers in your life.
- 1 pound Strawberries, washed, hulled and sliced, divided
- 7 tablespoons cut sugar
- 1 tbsp Lime juice
- 1-½ cup Milk
- 2 tablespoons White vinegar or lemon juice
- 2 cups Plain flour
- 2 teaspoons baking powder
- 2 teaspoons Baking soda
- ½ teaspoon Salt
- 4 tablespoons Melted butter
- 2 large eggs
- 1 teaspoon Vanilla
Set aside 1/2 cup sliced strawberries and cut very thinly.
Combine remaining sliced strawberries, 4 tablespoons (1/4 cup) sugar and lime juice in a small saucepan. Simmer over low heat for 10 minutes, stirring every two minutes. Remove from heat and let cool. The sauce will thicken as it cools.
Combine milk and vinegar in a small bowl and let sit for 5 minutes.
Combine flour, remaining 3 tablespoons sugar, baking powder, baking soda, and salt in a large mixing bowl.
Add the melted butter, egg and vanilla to the milk mixture.
Pour the milk mixture into the flour mixture, stirring with a whisk until combined. Gently stir in the reserved strawberries, resisting the urge to overmix.
Heat a large skillet over medium heat and spray with cooking spray. Pour 1/4 cup batter into skillet. Cook until bubbles appear on the surface. Flip with a spatula and cook until golden on the other side.
Serve the pancakes with the strawberry sauce.