My Pancakes for One with Strawberry Syrup
Treat yourself to a cozy breakfast with "My Pancakes for One with Strawberry Syrup," an indulgent yet perfectly portioned recipe that transforms humble ingredients into a morning masterpiece. Soft, fluffy pancakes, made with classic pantry staples like all-purpose flour, milk, and vanilla extract, are cooked to golden perfection in just minutes. The real star is the homemade strawberry syrup, crafted from fresh strawberries, sugar, and a touch of water, creating a vibrant and sweet topping that feels like pure bliss in every bite. Designed for single servings, this recipe is perfect for a solo weekend treat or a quick, comforting start to your day. Whether you enjoy the syrup chunky or smooth, these personalized pancakes promise freshness, flavor, and simplicity. Perfect for breakfast lovers searching for small-batch recipes, easy pancake ideas, or creative uses for fresh fruit!
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Recipe Information
Ingredients
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
- 0.25 cup Milk
- 1 Egg
- 1 tablespoon Unsalted butter (melted)
- 0.25 teaspoon Vanilla extract
- 0.75 cup Fresh strawberries (chopped)
- 1.5 tablespoons Granulated sugar (for syrup)
- 2 tablespoons Water
- 1 teaspoon Butter or oil for greasing
Instructions
In a small mixing bowl, whisk together the flour, baking powder, sugar, and salt.
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; small lumps are fine.
Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or oil.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook the other side for another 1-2 minutes until golden brown. Remove and set aside.
To make the strawberry syrup, combine the chopped strawberries, sugar, and water in a small saucepan over medium heat.
Cook the mixture for 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices. You can mash some of the strawberries with the back of a spoon for a smoother syrup or leave it chunky as desired.
Remove the syrup from heat and let it cool slightly.
Serve the pancakes stacked on a plate and drizzle generously with the warm strawberry syrup. Enjoy!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 40.3 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
