Pancakes with vanilla cream and strawberries

Pancakes with Vanilla Cream and Strawberries

Who can resist a delicious serving of pancakes? This simple and versatile dish has been enjoyed by generations, bringing together simple and natural ingredients to create a true culinary delight. Pancakes with vanilla cream and strawberries represent a perfect combination of textures and flavors, making them ideal for a special breakfast or a delightful dessert. In this recipe, I will guide you step by step to prepare fluffy pancakes filled with a smooth vanilla cream, accompanied by the sweetness of fresh strawberries.

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

Ingredients for pancakes:
- 300 ml milk
- 350 ml sparkling water
- 2 eggs
- approximately 500 g flour
- 120 g sugar
- 2 tablespoons of oil
- flavors (e.g., vanilla extract or lemon zest)

Ingredients for vanilla cream:
- 500 ml milk
- 4 egg yolks
- 100 g sugar
- 4 tablespoons of cornstarch (40 g)
- vanilla extract
- 400 g strawberries

Preparation steps:

1. Preparing the pancake batter:
In a large bowl, mix the flour with the warm milk. It's important for the milk to be warm to help the ingredients combine well. Then add the sparkling water, eggs, sugar, oil, and flavors. Mix the ingredients with a whisk or a wooden spatula until you achieve a homogeneous mixture, slightly thicker than milk. If you notice that the batter is too thick, feel free to add a few tablespoons of water or milk to reach the desired consistency.

2. Beating the egg whites:
In a separate bowl, beat the egg whites until stiff peaks form. This will give the pancakes a fluffy texture. Carefully fold the beaten egg whites into the pancake mixture, gently mixing with a spatula to avoid losing the air in the egg whites.

3. Cooking the pancakes:
Heat a non-stick skillet over medium heat and lightly grease it with a splash of oil. Using a ladle, pour about a portion of the batter into the skillet, forming an even circle. Cook the pancake for 2-3 minutes or until the bottom turns golden, then carefully flip it to brown the other side. Repeat the process until you finish the batter, storing the pancakes on a rack or a plate.

4. Preparing the vanilla cream:
In a saucepan, bring the milk to a boil along with the sugar. In a separate bowl, mix the egg yolks with the cornstarch until well combined. When the milk starts to boil, take a few tablespoons of it and pour it over the egg mixture, stirring continuously to prevent the yolks from curdling. Then, pour this mixture back into the saucepan with the remaining milk and continue stirring over low heat. Cook the cream until it thickens, then add the vanilla extract. Cover the cream with plastic wrap, ensuring the wrap is in direct contact with the surface of the cream to prevent a skin from forming.

5. Filling the pancakes:
Place each pancake on a plate and generously spread it with the vanilla cream. Add pieces of sliced strawberries and fold the pancake in half or into thirds, as you prefer.

6. Serving:
For an attractive presentation, decorate the pancakes with whipped cream and a few whole strawberries. These pancakes pair wonderfully with a fragrant tea or coffee, and a scoop of vanilla ice cream can turn the dessert into a true indulgence.

Helpful tips:
- Use high-quality flour for fluffy pancakes. Cake flour or whole wheat flour can provide a distinct flavor.
- Apply oil to the skillet before the first pancake and less throughout, as the batter already contains oil.
- If you want a healthier option, you can replace part of the flour with oat flour or whole wheat flour.
- Experiment with other seasonal fruits, such as blueberries or peaches, to diversify the recipe.

Nutritional benefits:
Pancakes with vanilla cream and strawberries are an excellent source of carbohydrates and protein, thanks to the eggs and milk. Strawberries add vitamins and antioxidants, benefiting heart and skin health. Additionally, these pancakes provide quick energy, making them ideal for breakfast or an afternoon snack.

Frequently asked questions:
- Can I use plant-based milk? Yes, almond or coconut milk are excellent alternatives.
- How can I store the pancakes? You can keep the pancakes in the refrigerator for 2-3 days or freeze them between sheets of parchment paper.
- What can I do with leftover vanilla cream? The vanilla cream can be used as a filling for cakes or as a sauce for various desserts.

I hope this recipe for pancakes with vanilla cream and strawberries brings joy to your kitchen! Experiment, adapt, and feel free to share the final result with your loved ones. Enjoy your meal!

 Ingredients: pancakes: 300 ml milk 350 ml sparkling water 2 eggs approx. 500g flour 120 g sugar 2 tablespoons of oil flavors vanilla cream: 500 ml milk 4 egg yolks 100 g sugar 4 tablespoons starch (40 g) vanilla essence 400 g strawberries

 Tags:  pancakes milk strawberries