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Pancake Pockets

Prep Time
15 min

Yield: 2 servings (4 pancake pockets)

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ingredients

1
cup plus 1 tbsp cake flour
1
tbsp baking powder
1
tbsp sugar
Pinch of kosher salt
cup milk, plus more for thinning
1
tsp vanilla
1
large egg
1
tbsp butter, plus more for the griddle
¼
cup chopped strawberries (about 4)
¼
cup chopped pecans
4
tsp cold maple syrup
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directions

Step 1

Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and egg in a separate bowl. Add the wet ingredients to the dry ingredients, stirring gently to combine. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.

Step 2

Heat a griddle over medium-low heat. Once hot, grease the griddle with butter. Drop 2 circles of batter onto the griddle, about 2 tablespoons each, and cook until bubbles start to form, about 30 seconds.

Step 3

Add 1 tablespoon of strawberries and 1 tablespoon of chopped pecans to each pancake and cook for about 20 seconds. Drizzle a teaspoon of cold pancake syrup over the strawberries and pecans, then top with 2 tablespoons of batter. Flip the pancakes and cook on the other side until golden and crispy, about 2 minutes. Continue to cook the remaining pancakes.

Step 4

Serve immediately, or individually wrap in foil for a perfect meal on the go!

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