Strawberry Pancakes

Ingredients

• 1.25 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 0.5 tsp kosher salt
• 1 cups milk
• 1 large egg – beaten
• 1 tsp vanilla extract
• 2 tbsp unsalted butter – melted and cooled
• 1 cups strawberries – hulled and finely diced
• 1 tbsp neutral oil – for greasing griddle
• strawberries – sliced (for serving)
• maple syrup – for serving

Instructions

1. Whisk the flour, sugar, baking powder, and salt in a medium bowl until evenly combined.
2. In a separate bowl, whisk the milk, beaten egg, vanilla, and the melted, cooled butter until smooth.
3. Pour the wet mixture into the dry ingredients and stir gently until just combined; a few small lumps are fine. Let the batter rest 5 minutes to hydrate.
4. Fold in the hulled and finely diced strawberries just until evenly dispersed.
5. Heat a griddle or large nonstick skillet over medium heat. Lightly grease with neutral oil.
6. Scoop 1/4 cup batter per pancake onto the hot surface. Cook until the edges look set and bubbles on top begin to hold, 2–3 minutes. Flip and cook until golden and cooked through, 1–2 minutes more. Adjust heat as needed and regrease the griddle between batches.
7. Serve the pancakes warm with sliced strawberries and maple syrup.