Fluffy Strawberry Pancakes Recipe (With Strawberry Ganache Recipe)

Freeze-dried strawberry powder makes this fluffy strawberry pancakes recipe super fragrant.

These thick, American-style pancakes are flavoured with freeze-dried strawberry flavour for an intense, natural berry flavour and a subtle pink colour.

Like my fluffiest pancakes ever recipe, my fluffy strawberry pancakes recipe uses a double whammy of self-raising flour and extra baking powder to provide extra lift and puffiness. The resulting pancakes are thick but light.

The strawberry white chocolate ganache to go with the strawberry pancakes also uses freeze-dried strawberry powder to flavour and colour it. Although the resulting texture looks rough, it's much more delicious than using artificial flavouring, and the texture is silkier than if you'd use blended fresh strawberries as there's no water being introduce into the chocolate mixture.

You can also watch me make these on my YouTube channel, Tashcakes:

Ready? Let's go.

(Makes about 10 pancakes.)

Ingredients for Pancakes:

110g self-raising flour
2 heaped tbsp freeze-dried strawberry powder
1 tsp baking powder
2 tbsp caster sugar
Pinch of salt
1 egg
2 tbsp melted unsalted butter
130ml milk

Ingredients for Ganache:

50ml double cream
50g white chocolate, chopped
2 tsp freeze-dried strawberry powder

Method:

1. Stir the dry ingredients together in a large bowl.

2. Make a well in the centre of the flour mixture, and crack the egg into the centre.

3. Pour in the melted butter into the centre along with the egg, and gradually stir in the milk until you have a smooth batter. Only mix until just combined – don't overmix or you'll risk tougher pancakes.

4. Set aside the matcha pancake batter to thicken for about five minutes. Meanwhile, preheat a pan with a little vegetable oil on a medium heat, wiping off the excess oil with kitchen paper.

5. Drop scoopfuls of pancake batter into your pan, gently shaping into circles while being careful not to flatten too much. Cook for about two minutes, flip, and cook for about a further minutes before removing from the pan.

6. Repeat until you've used up all the pancake batter, and serve your pancakes as you like.

3.  To make the strawberry ganache, heat the cream in a small saucepan until steaming and just about to bubble, and immediately pour over the white chocolate in a heatproof bowl. Leave for a few seconds to start melting the chocolate, and then stir until smooth. Stir in the freeze-dried strawberry powder.

4. Stack up the pancakes, pour over the ganache and serve.

Enjoy, and have fun.