Strawberry Pancakes from Rachael Ray

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter, melted (plus more for serving)
• 2 cups strawberries, sliced
• pure maple syrup, for serving

Directions

1. 1

   In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.

2. 2

   Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries.

3. 3

   Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.