Strawberry Pancakes With Almond Praline – a delicious recipe with flour, sugar, milk, egg, butter, strawberries. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine flour and sugar. Whisk together milk, egg and butter then whisk into dry ingredients until smooth. Fold in chopped strawberries. Set aside.
2
Meanwhile, to make the almond praline, sprinkle almonds over a baking tray lined with foil or a silpat. In a medium saucepan, combine sugar and 1/2 cup water and cook over low heat until sugar is dissolved. Bring to a boil then simmer, undisturbed, for 10-12 mins, until golden. Pour over nuts. Let cool then break into pieces and process in a food processor until finely chopped.
3
Heat a large nonstick frying pan over medium heat. Brush with extra melted butter. Drop level tablespoonfuls of pancake batter into pan. Cook for 1-2 mins, until bubbles appear on the surface. Flip and cook for 1 min, or until golden. Repeat with remaining batter.
4
Serve pancakes topped with whipped cream and praline. Garnish with extra strawberries.
679
kcal
Calories
23
g
Fat
109
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup self rising flour sifted, 2 tablespoons granulated sugar, 1 cup milk, 1 egg, and more.
Yes, Strawberry Pancakes With Almond Praline falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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