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Freeze Dried Strawberry Pancakes

Name: Freeze Dried Strawberry Pancakes
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1/4 cup freeze dried strawberry powder, from about .8oz of freeze dried strawberries; 2 cups all purpose flour; 2 tablespoons maple sugar; 2 teaspoons baking powder; 1/4 teaspoon kosher salt; 2 large eggs; 1 1/2 cups whole milk, or oat milk; Unsalted butter, for greasing the pan

If you’re not the biggest fan of fresh fruit in your pancakes, but you do like a burst of freshness with this fluffy treat, try these freeze dried strawberry pancakes! Utilizing fruit in its freeze dried form gives these pancakes a bright, fruity flavor without taking up too much real estate.

Flour, milk, baking soda, maple sugar and eggs are all you need to get started. The strawberries add a pink tint to the crumb and an elevated flavor profile. Slather your stacks in Grade A Golden Delicate for that classic, buttery, sweet coating of maple syrup.

This recipe makes about 16 pancakes, perfect for a party of 4. When the question of what to make arises turn to these pancakes!

Serves

Prep time

5 minutes

Cook time

20 minutes (5 minutes per batch, on average)

INGREDIENTS

1/4 cup freeze dried strawberry powder, from about .8oz of freeze dried strawberries
2 cups all purpose flour
2 tablespoons maple sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs
1 1/2 cups whole milk, or oat milk
Unsalted butter, for greasing the pan

INSTRUCTIONS

Pulse the freeze dried strawberries in a blender or food processor until they break down into a powder. Transfer to a medium mixing bowl.
In that medium mixing bowl, whisk in the flour, maple sugar, baking soda and salt. Add the eggs and milk, whisking until the batter comes together and no dry spots remain.
Heat a large non-stick skillet over medium-high heat, melting about 1 tablespoon of butter and swirling it around the pan. Use a 1/4 cup measuring utensil to scoop portions into the skillet, making 3 pancakes at a time. Cook one side until bubbles start to form and pop, about 2-3 minutes. Flip and cook for a minute or two more, or until browned. Reduce the heat to medium, greasing the pan with a little more butter between batches, and repeat until all the batter has been used.
Serve with maple syrup or maple butter!

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