Skillet Strawberry Pancake Recipe

Flour: The base of the pancake, providing structure and texture.

Sugar: Adds sweetness to the batter.

Baking powder: A leavening agent that helps the pancake rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Milk: Adds moisture and richness to the batter.

Egg: Binds the ingredients together and adds structure.

Butter: Adds richness and flavor to the pancake.

Strawberries: Provide a burst of fresh, fruity flavor.

To achieve a fluffy texture in your pancake, make sure not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a denser pancake. Stir until the ingredients are just combined, even if there are a few lumps remaining.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancake slightly denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a bit of moisture to the batter.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.

• milk - Substitute with almond milk: Almond milk is a great dairy-free alternative that keeps the batter light.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to create a vegan egg substitute.

• butter - Substitute with coconut oil: Coconut oil can be used in the same quantity and adds a subtle coconut flavor.

• strawberries - Substitute with blueberries: Blueberries provide a similar burst of sweetness and can be used in the same quantity.

• Allow the skillet strawberry pancake to cool completely before storing. This prevents condensation, which can make the pancake soggy.

• Wrap the pancake tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep it fresh and prevent it from absorbing any odors from the fridge.

• Place the wrapped pancake in an airtight container. This adds an extra layer of protection and helps maintain its texture and flavor.

• Store the container in the refrigerator if you plan to consume the pancake within 2-3 days. For longer storage, proceed to freezing.

• To freeze, place the wrapped pancake on a baking sheet and freeze until solid. This prevents the pancake from sticking to other items in the freezer.

• Once frozen, transfer the pancake to a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When ready to enjoy, thaw the pancake in the refrigerator overnight. This gradual thawing helps maintain its texture.

• Reheat the pancake in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, you can use a microwave, but be cautious to avoid overcooking.

• For an extra touch, consider reheating the pancake in a skillet over low heat. This can help restore some of the original crispiness.

• Serve the reheated skillet strawberry pancake with your favorite toppings, such as fresh strawberries, whipped cream, or a drizzle of maple syrup.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover skillet strawberry pancake on a baking sheet. Cover it loosely with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes or until heated through. This method helps maintain the pancake's texture and ensures even heating.

• Microwave Method: Place a slice of the pancake on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 1-2 minutes, checking halfway through to avoid overheating. This method is quick but may result in a slightly softer texture.

• Stovetop Method: Heat a non-stick skillet over low to medium heat. Add a small amount of butter or oil to the skillet. Place the pancake in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until warmed through. This method helps to retain the crispiness of the edges.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pancake on a piece of parchment paper or directly on the toaster oven rack. Heat for 5-7 minutes or until warmed through. This method is convenient and helps maintain the pancake's texture.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancake in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure it doesn't overcook. This method gives a slightly crispy exterior while keeping the inside soft.

• Steaming Method: Place the pancake on a heatproof plate and set it in a steamer basket over simmering water. Cover and steam for about 5-7 minutes or until heated through. This method keeps the pancake moist and soft, ideal if you prefer a tender texture.

• Oven: Used to bake the skillet pancake at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the dry ingredients (flour, sugar, baking powder, salt) and the wet ingredients (milk, egg, melted butter).

• Whisk: Used to mix the dry ingredients together and to combine the wet ingredients until smooth.

• Skillet: Used to cook the pancake batter on the stovetop before transferring it to the oven.

• Spatula: Used to fold in the sliced strawberries into the batter gently.

• Measuring cups: Used to measure out the flour and milk accurately.

• Measuring spoons: Used to measure the sugar, baking powder, and salt precisely.

• Knife: Used to slice the strawberries.

• Cutting board: Used as a surface to slice the strawberries.

• Oven mitts: Used to safely handle the hot skillet when transferring it to and from the oven.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the cooking process.

Use a blender: Blend the wet ingredients together for a smoother batter and quicker mixing.

Preheat the skillet: Heat the skillet while preparing the batter to save time when transferring to the oven.

Use parchment paper: Line the skillet with parchment paper for easy removal and less cleanup.

Batch slice strawberries: Slice all strawberries at once and store them in the fridge until needed.