Strawberry Pancakes

These strawberry pancakes are light, fluffy, and thick. Packed with strawberries, you'll have a burst of berry flavor in every bite (which is a welcome sight when you're desperate for spring). The pancakes are not overly sweet, so you have the power to control how sweet you'd like your breakfast. I enjoyed these drizzled with a little honey and maple syrup. These pancakes make for a lovely spring brunch

Ingridients

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• Pinch of salt
• 1 egg
• 1 cup milk
• 1 tablespoon honey
• 2 tablespoons butter, melted
• 2 cups sliced strawberries

Instructions

1. In a large mixing bowl, whisk together the flour, baking powder, and salt. Make a well in the flour with a spatula and pour in the egg, milk, honey, and butter. Mix until just combined. Fold in the strawberries.
2. Pour 1/4 cup of batter onto a heated griddle and cook each side until lightly browned. The batter may look slightly "doughy" when fully cooked; this is just a result of the moisture in the strawberries. Serve hot! Sprinkle with powdered sugar or drizzle with honey and maple syrup.

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