Strawberry Pancakes

Forget heading to your favorite pancake restaurant, these pancakes will hit the spot. Light-as-air pancakes topped with maple syrup, macerated strawberries, and vanilla whipped cream - hard to resist!

Serves 6

For the Strawberries:
1 pint strawberries
3 tablespoons sugar

Remove the stem and slice the strawberries. Toss the strawberries with the sugar in a bowl. Set aside while you make the pancakes to macerate. Stir them occasionally.

For the pancakes:
3 cups unbleached A/P flour
2 tablespoons baking powder
2 tablespoons sugar
2 teaspoons sea salt
3 eggs, separated
1 teaspoon vanilla extract
3 tablespoons olive oil or melted butter
2 cups water

Beat the egg whites until stiff peaks form. Set aside.

In a large mixing bowl, combine the flour, baking powder, sugar, and sea salt.  Add the egg yolks, vanilla, olive oil or butter, and water. Whisk together well. Fold in the egg whites with a rubber spatula. Don't mix them in completely; the egg whites give these pancakes their fluffiness.

Heat a griddle to medium to medium-low heat. Put some olive oil or butter in the pan so that the pancakes don't stick. Drop the batter using a 1/4 cup measuring cup. Flip the pancakes when bubbles form on the top. Cook another minute or two on the other side. Keep in a single layer in a warmed oven until serving time.

For the Whipped Cream
1 cup whipping cream
1 teaspoon vanilla extract
2 tablespoons sugar

In the bowl of a stand mixer with the whisk attachment or with an electric mixer, whip the whipping cream along with the sugar and vanilla extract until thick.

Stack your pancakes and top with the macerated strawberries and whipped cream. Serve with warm maple syrup if desired.

Enjoy!