Food Therapy recipe
Strawberry Stuffed Pancake
Ingredients
For the Pink Pancakes:
2 large eggs, 120 ml milk, 80 grams all-purpose flour, 80 grams strawberry purée, 1 tablespoon granulated sugar, 1 small pinch salt, 1 teaspoon butter or neutral oil
For the Cream Filling:
150 grams cream cheese or mascarpone, 1 tablespoon powdered sugar, ½ teaspoon vanilla extract
For the Strawberry Filling:
8 fresh strawberries
2 large eggs, 120 ml milk, 80 grams all-purpose flour, 80 grams strawberry purée, 1 tablespoon granulated sugar, 1 small pinch salt, 1 teaspoon butter or neutral oil
For the Cream Filling:
150 grams cream cheese or mascarpone, 1 tablespoon powdered sugar, ½ teaspoon vanilla extract
For the Strawberry Filling:
8 fresh strawberries
Method
1. Prepare the Cream Filling
Place the cream cheese or mascarpone in a small bowl. Add the powdered sugar and vanilla extract, then mix until smooth and creamy. Transfer the filling to a piping bag and refrigerate until needed.
2. Add the Eggs
Crack the eggs into a medium-sized mixing bowl.
3. Add the Milk
Pour the milk over the eggs and whisk until evenly combined.
4. Add the Dry Ingredients
Add the flour, granulated sugar, and salt to the bowl.
5. Add the Strawberry Purée
Pour in the strawberry purée. Whisk until the batter becomes smooth, evenly pink, and free from lumps.
6. Rest the Batter
Let the batter rest for approximately 5 minutes. This allows the flour to hydrate and creates a softer pancake.
7. Prepare the Strawberries
Remove the stems from the strawberries and cut them into thin, even slices.
8. Heat the Pan
Heat a medium-sized non-stick frying pan over medium-low heat. Lightly grease the surface with butter or neutral oil.
9. Cook the Pancake
Pour half of the batter into the center of the pan. Tilt the pan to spread it into a thin, even circle. Cook for approximately 2 minutes, until the surface is set and the underside is lightly golden. Flip and cook for another 20–30 seconds. Repeat with the remaining batter.
10. Add the Cream Filling
Place a cooked pancake on a clean work surface. Pipe a thick line of cream filling down the center.
11. Add the Strawberries
Arrange the sliced strawberries in two neat rows alongside the cream filling.
12. Fold the Pancake
Fold both sides of the pancake inward over the filling. Roll it gently to create a compact, fully enclosed pancake.
13. Slice and Serve
Cut the stuffed pancake in half to reveal the strawberry and cream center. Serve immediately or chill briefly before serving.
Place the cream cheese or mascarpone in a small bowl. Add the powdered sugar and vanilla extract, then mix until smooth and creamy. Transfer the filling to a piping bag and refrigerate until needed.
2. Add the Eggs
Crack the eggs into a medium-sized mixing bowl.
3. Add the Milk
Pour the milk over the eggs and whisk until evenly combined.
4. Add the Dry Ingredients
Add the flour, granulated sugar, and salt to the bowl.
5. Add the Strawberry Purée
Pour in the strawberry purée. Whisk until the batter becomes smooth, evenly pink, and free from lumps.
6. Rest the Batter
Let the batter rest for approximately 5 minutes. This allows the flour to hydrate and creates a softer pancake.
7. Prepare the Strawberries
Remove the stems from the strawberries and cut them into thin, even slices.
8. Heat the Pan
Heat a medium-sized non-stick frying pan over medium-low heat. Lightly grease the surface with butter or neutral oil.
9. Cook the Pancake
Pour half of the batter into the center of the pan. Tilt the pan to spread it into a thin, even circle. Cook for approximately 2 minutes, until the surface is set and the underside is lightly golden. Flip and cook for another 20–30 seconds. Repeat with the remaining batter.
10. Add the Cream Filling
Place a cooked pancake on a clean work surface. Pipe a thick line of cream filling down the center.
11. Add the Strawberries
Arrange the sliced strawberries in two neat rows alongside the cream filling.
12. Fold the Pancake
Fold both sides of the pancake inward over the filling. Roll it gently to create a compact, fully enclosed pancake.
13. Slice and Serve
Cut the stuffed pancake in half to reveal the strawberry and cream center. Serve immediately or chill briefly before serving.