Strawberry Sourdough Pancakes
Pancakes served with fresh fruit and whipped cream is always a favorite in my house!
Servings 6 Servings
Calories 579kcal
Equipment
- large flat griddle
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
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