Strawberry Sourdough Pancakes

When the winter blues have got you down and the thought of springtime tickles your fancy, celebrate with a plate of strawberry sourdough pancakes. Pile your pancakes high with fresh strawberries and lots of whipped cream. In my area, strawberry season is still months away but it’s never to early to try new ways to enjoy strawberries. (and my hubby will always eat pancakes)

strawberry sourdough

The Strawberries

The strawberries in this recipe are lightly mashed with a potato masher (yes, I still own one:) or a fork. The strawberries are tossed with granulated sugar and finely diced crystallized ginger. This mixture is allowed to macerate for an hour. Macerate basically means one of two things; to soak a food, usually fruit, in a liquid in order to infuse it with the liquids flavor. A spirit such as brandy, rum or a liqueur is usually the macerating liquid or to sprinkle fruit with sugar and let mixture sit for a few hours to allow the fruit to release its juice.  

Top With

Besides macerated strawberries or in addition too, too these crispy sourdough pancakes with whipped topping and sifted powdered sugar. My grandson loves pancakes topped with strawberries and whipped cream. It’s one of his favorites!

 

Strawberry Sourdough Pancakes

Yield: 6 Servings
Prep Time: 30 minutes
Cook Time: 8 minutes
Pancakes served with fresh fruit and whipped cream is always a favorite in my house!
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Ingredients

  • 2 cups sourdough starter
  • 1 egg
  • 1/4 cup vegetable oil
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 fresh strawberries, sliced
  • 6 cups fresh strawberries, rinsed and hulled
  • 1/4 cup sugar
  • 2 tablespoons finely diced crystallized ginger
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1/2 teaspoon strawberry extract, optional
  • sifted powdered sugar
  • sprigs of fresh mint

Equipment

  • large flat griddle

Instructions
 

  • Pancakes Directions:
  • Have all ingredients at room temperature.
  • Mix starter, egg and oil in a bowl.
  • Add sugar, salt and soda, mix well.
  • Spoon onto a lightly greased griddle or skillet over medium-high heat. Lay several sliced strawberries on top of batter of each pancake.
  • Turn pancakes when surfaces are covered in bubbles. Cook until golden brown.
  • Prepare strawberries:
  • Place rinsed and hulled strawberries in a medium bowl. Mash lightly with a potato masher, about 6 times. Mix strawberries with 1/4 cup sugar and crystallized ginger. Allow to stand at room temperature to macerate for one hour.
  • Prepare whipped topping:
  • In large, chilled bowl combine the heavy cream, 1/4 cup sugar and vanilla. With chilled beaters and an electric mixer on medium, beat until soft peaks form. Chill.
  • On a serving plate, layer pancakes, strawberries, and whipped cream.
  • Garnish with sifted powdered sugar and a sprig of fresh mint.

Nutrition

Serving: 1g, Calories: 579kcal, Carbohydrates: 53g, Protein: 6g, Fat: 40g, Saturated Fat: 26g, Cholesterol: 136mg, Sodium: 329mg, Potassium: 308mg, Fiber: 4g, Sugar: 31g, Vitamin A: 1225IU, Vitamin C: 92.2mg, Calcium: 81mg, Iron: 0.8mg
Course: Breakfast, Pancake
Cuisine: All-American
Author: Lynn / Turnips 2 Tangerines
Keyword: pancakes, sourdough, stawberries, whipped cream
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

Strawberry Muddy Buddies is a delicious snack kids of all ages will love.

strawberry sourdough

For this recipe we used Driscoll Strawberries

*Note: This is an updated recipe.* Recent Recipe: Prune Raisin Bread