Strawberry pancakes

Ready-to-eat, delicious pancakes! Easy to slip into a lunch box, they are perfect for a quick breakfast or a snack on the go.

Ingredients for 3 pancakes

For the pancake batter:

  • 1 egg
  • 100 ml of low-fat milk / 2%
  • 100 g of wheat flour
  • ½ teaspoon of baking powder
  • 1 pinch of salt

For the pancake filling:

  • 6 large and ripe strawberries
  • 1 teaspoon of fine sugar

For the cooking:

  • 1 teaspoon of sunflower oil


Step 1:

Wash quickly and hull the strawberries.

Cut the strawberries into slices and put them in a bowl.

Sprinkle the strawberries with sugar. Mix, then let stand while the pancake batter is being prepared.

Step 2:

Separate the yolk and the white from the egg.

Step 3:

In a mixing bowl, mix the egg yolk and milk.

Then add gradually the flour and baking powder while whipping the preparation to avoid lumps.

Step 4:

In another mixing bowl, put the egg white and a pinch of salt.

With an electric mixer, whisk the whites until stiff.

Step 5:

Add the egg white to the mixing bowl with the other ingredients: mix gently with a spatula until you obtain a smooth paste.

Step 6:

In a frying pan, heat a teaspoon of oil, spreading it out with a paper towel.

Step 7:  

In the hot pan, using a ladle, pour half pancake batter in 3 piles.

Place the strawberry pieces, then pour the rest of the batter on top. As soon as bubbles are formed, flip the pancakes and cook the other side.

Step 8:

Enjoy your pancakes immediately after cooking or eat them cold.

These pancakes contain eggs and milk, so they can be stored for up to 5 days.

To reheat them, put them in the toaster or in the microwave for a few seconds.

Click here for more healthy and easy recipe ideas to make with strawberries

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