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Breakfast & Brunch

Strawberry Pancakes
This family recipe from Hannaford fresh reader Michael Kraft is a riff on a traditional thing German egg pancake called Eierpfannkuchen. You can substitute 1 tablespoon vanilla sugar for the sugar and vanilla extract in this recipe.
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
4 oz. cream cheese, cut into pieces and softened
2 large eggs
1 Tbsp. sugar
1/4 tsp. vanilla extract
3 Tbsp. vegetable oil
10 strawberries, hulled and sliced, plus extra for serving
Maple syrup, for serving
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Strawberry Pancakes

Strawberry Pancakes

Strawberry Pancakes
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:15 minutes
1. Heat oven to 200 degrees. In a large bowl, whisk together flour, baking powder, and salt. In a medium bowl, whisk together milk, cream cheese, eggs, sugar, and vanilla extract until smooth. Whisk milk mixture into bowl with flour mixture and beat until well combined. Let sit until bubbles begin to appear, about 5 minutes.
2. Heat 1 tablespoon oil in a large skillet or griddle over medium-high heat until shimmering. Working in batches, add 1/4-cup portions of batter, making sure not to overcrowd skillet. Reduce heat to medium and sprinkle a few strawberry slices on top of each pancake. Cook until bottoms of pancakes are golden brown, about 2 minutes. Flip pancakes and continue to cook until other side is golden brown, about 2 more minutes.
3. Transfer pancakes to a baking sheet and place in oven to keep warm. Repeat with remaining oil, batter, and strawberries, and serve with maple syrup and extra berries.
Source: Hannaford fresh Magazine, May - June 2017