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Pancake with Strawberry Filling

These playful pancakes filled with strawberry cream are perfect for a casual brunch or a delightful summer treat, served warm and folded like tacos.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 1 large egg
  • 3/4 cup milk
  • 2 tbsp unsalted butter, melted Use warm melted butter for the batter.
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1 tsp granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp cooking oil For greasing the skillet.
For the Strawberry Cream Filling
  • 1/2 cup heavy whipping cream
  • 1/4 cup strawberry jam
  • 1 tsp lemon juice For a tangy flavor.
For Garnishing
  • 1 cup strawberries, quartered

Method
 

Preparation
  1. Preheat a large skillet or griddle over medium-high heat.
  2. Crack the egg into a medium bowl and whisk thoroughly. Add the milk, melted butter, and vanilla extract, then whisk thoroughly. Set aside.
  3. In another medium bowl, combine the flour, sugar, baking powder, and salt. Whisk to combine.
  4. Add the egg mixture to the flour mixture and whisk to combine.
Cooking
  1. Pour 1 tsp of cooking oil into the heated skillet and tilt the skillet to spread the oil evenly over the surface.
  2. Pour 1/3 cup of batter onto the skillet and tilt to spread to a pancake about 5 inches wide.
  3. Cook for about 2 minutes, then flip and continue cooking for another 2 minutes until golden brown.
  4. Repeat with the remaining batter to make a total of 4 pancakes.
Filling Preparation
  1. In a bowl of a stand mixer fitted with a whisk attachment, add cream, jam, and lemon juice.
  2. Whip on low speed until combined, then increase the speed to medium and then high until soft peaks form, about 3 minutes.
Assembly
  1. Place each pancake onto a small plate and dollop or pipe a few heaping tablespoons of the strawberry cream to one half of each pancake.
  2. Fold the pancakes to resemble tacos.
  3. Top with fresh strawberries.
  4. Serve and enjoy with family and friends.

Notes

Serve warm pancakes with a dusting of powdered sugar or a drizzle of warmed jam. Store leftover pancakes (without cream) in the fridge for up to 2 days and reheat gently. Whipped cream should be used within 24 hours for best texture.