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Lactose Free Strawberry Shortcake Pancakes
2025-11-03
https://api2.metro.ca/userfiles/image/recipes/pancakes-shortcake-fraises-lactantia-12378.jpg
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In large bowl, whisk together flour, sugar, baking powder, baking soda and salt; set aside. In separate bowl, whisk together milk and lemon juice; let stand for 5 minutes. Whisk in eggs. Stir in 3 tbsp (45 mL) melted butter; pour over flour mixture. Whisk just until just combined (do not overmix; batter may have a few lumps). Let stand for 10 minutes.Meanwhile, beat cream until stiff peaks form. Stir in icing sugar and vanilla. Refrigerate until ready to use.Melt 1 tbsp butter in large skillet or griddle set over medium heat. Working in batches, drop batter by heaping tablespoonfuls into skillet (adjust heat to medium-low if needed). Cook pancakes for 1 to 2 minutes or until bubbles start to form. Flip over and cook for 1 to 2 minutes or until golden on the bottom, adding remaining butter as needed. Keep warm in low oven.For each serving, stack 3 pancakes, layered with jam, sliced strawberries and whipped cream.Tips :
Substitute raspberries, blueberries or peaches for strawberries if needed.Source: Lactalis Canada
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1 1/2 cups (375 mL) all-purpose flour, sifted
4 teaspoons (20 mL) granulated sugar
2 teaspoons (10 mL) baking powder
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2 mL) Salt
2 tablespoons (30 mL) Lemon juice
2 eggs
1 cup (250 mL) Lactantia® Lactose Free 35% Whipping Cream
1 1/4 cups (300 mL) Lactantia® Milk
1/3 cup (75 mL) Lactantia® Lactose Free Salted Butter, melted and divided
2 tablespoons (30 mL) Icing sugar
1 teaspoon (5 mL) vanilla extract
1/4 cup (60 mL) strawberry jam
3 cups (750 mL) sliced strawberries
Lactose Free Strawberry Shortcake Pancakes
1
Desserts - Snacks
0:00
Preparation
0:10
COOKING
0:20
TOTAL TIME
Ingredients
-
1 1/2 cups
(375 mL)all-purpose flour, sifted
-
4 teaspoons
(20 mL)granulated sugar
-
2 teaspoons
(10 mL)baking powder
-
1 teaspoon
(5 mL)baking soda
-
1/2 teaspoon
(2 mL)Salt
-
2 tablespoons
(30 mL)Lemon juice
-
2
eggs
-
1 cup
(250 mL)Lactantia® Lactose Free 35% Whipping Cream
-
1 1/4 cups
(300 mL)Lactantia® Milk
-
1/3 cup
(75 mL)Lactantia® Lactose Free Salted Butter, melted and divided
-
2 tablespoons
(30 mL)Icing sugar
-
1 teaspoon
(5 mL)vanilla extract
-
1/4 cup
(60 mL)strawberry jam
-
3 cups
(750 mL)sliced strawberries
Preparation
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt; set aside. In separate bowl, whisk together milk and lemon juice; let stand for 5 minutes. Whisk in eggs. Stir in 3 tbsp (45 mL) melted butter; pour over flour mixture. Whisk just until just combined (do not overmix; batter may have a few lumps). Let stand for 10 minutes.
Meanwhile, beat cream until stiff peaks form. Stir in icing sugar and vanilla. Refrigerate until ready to use.
Melt 1 tbsp butter in large skillet or griddle set over medium heat. Working in batches, drop batter by heaping tablespoonfuls into skillet (adjust heat to medium-low if needed). Cook pancakes for 1 to 2 minutes or until bubbles start to form. Flip over and cook for 1 to 2 minutes or until golden on the bottom, adding remaining butter as needed. Keep warm in low oven.
For each serving, stack 3 pancakes, layered with jam, sliced strawberries and whipped cream.
Tips : Substitute raspberries, blueberries or peaches for strawberries if needed.
Source: Lactalis Canada
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
