Strawberries and Cream Pancakes

How to Make

1 cup
Birch Benders Original Recipe Pancake and Waffle Mix
2/3 cup
2 cups
1 cup
Heavy Cream
2 tbsps
Confectioner's Sugar
1 tsp
Vanilla Extract
  1. In a large bowl, combine cream, sugar, and vanilla extract.
  2. Heat a griddle or skillet to medium-high heat. The pan is hot enough when flecks of water sizzle off quickly after contact. If using a cast iron pan, keep an eye on your heat as the pan will hold heat well and you may need to turn down your burner over time.
  3. Lightly grease pan – we like to use about a tablespoon of vegetable oil and use a paper towel to quickly spread and wipe off excess.
  4. Mix Birch Benders and water until just combined, then fold in 1/2 cup finely chopped strawberries.
  5. Using a 1/4 cup measure, scoop batter into pan, one or two pancakes at a time, depending on the size of your pan.
  6. Cook until bubbles have formed and popped, and sides are mostly dry.
  7. Turn once, cooking an additional minute, until golden brown.
  8. Remove from heat. Store in a 200° oven if making a larger batch.
  9. Layer stacks with whipped cream and quartered strawberries.
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