Fluffy Pancakes with Strawberries and Whipped Cream

1. 1 Wheat flour 50 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 70 ml
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Sugar 8 g
5. 5 Baking powder 1 g
6. 6 Butterpack 180 g ≈ $1.58 8 g
7. 7 Strawberriespack 400 g ≈ $3.50 60 g
8. 8 Heavy cream 33%pack 250 ml ≈ $2.20 30 ml
9. 9 Powdered sugar 4 g
10. 10 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix dry ingredients: flour, sugar, baking powder, and salt in a bowl.

2. In another bowl, combine milk², egg, and melted butter⁶. Stir into dry ingredients until a lumpy batter forms—smooth batter makes flat pancakes. Let rest 5 minutes.

3. Heat a skillet over medium heat, lightly grease. Pour 2 tablespoons batter per pancake; cook 2 minutes until bubbles form on the surface, flip, and cook 1 more minute.

4. Whip heavy⁸ cream with powdered sugar until soft peaks form. Slice strawberries⁷.

5. Stack pancakes, layering with strawberries⁷, then top with whipped cream and berries.