Description
Four homemade pancakes made into Santa faces using strawberry hats, prepared whipped-cream beards, blueberry eyes and raspberry noses.
Ingredients
Scale
- 1 cup All-purpose flour
- 1 tablespoon Granulated sugar
- 2 teaspoons Baking powder
- 1/4 teaspoon Fine salt
- 1 egg Large egg
- 3/4 cup Pasteurized milk
- 2 tablespoons Unsalted butter, melted and cooled slightly
- 1 teaspoon Vanilla extract
- 1 teaspoon Neutral oil for pan
- 8 berries Fresh strawberries, hulled and thinly sliced for hats
- 1 cup Prepared refrigerated whipped cream
- 8 berries Fresh blueberries, for eyes
- 4 berries Fresh raspberries, for noses
Instructions
- Whisk flour, sugar, baking powder and salt. In another bowl whisk egg, milk, cooled melted butter and vanilla. Combine just until no dry flour remains; small lumps are acceptable. Wash and dry berries; slice strawberries into pieces that can form 4 red triangular hats.
- Heat a lightly oiled nonstick skillet over medium heat. Measure about 1/3 cup batter per pancake; cook one at a time for an estimated 2–3 minutes until bubbles persist and edges look set, flip, then cook 2 minutes or until centers are fully cooked and not wet. Repeat for 4 pancakes, adjusting heat to avoid burned surfaces.
- Let pancakes cool approximately 5 minutes so prepared whipped cream does not liquefy. Place one pancake on each of 4 plates. Make each red hat at the top with 2 sliced strawberries, add whipped-cream hat trim and a curved whipped-cream beard using about 1/4 cup per face, then place 2 blueberries for eyes and 1 raspberry for the nose.
- Serve promptly. Keep remaining prepared whipped cream chilled; do not let assembled dairy-and-fruit pancakes sit as a room-temperature display.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Development estimate for four approximately 1/3-cup batter pancakes cooked sequentially, 5-minute cooling before decoration; prep includes cutting fruit and assembling faces. Actual pan size and batch count may change time.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: One decorated pancake face; batter yield and fruit placement need testing