These sliver dollar pancakes are layered with fresh strawberries, sweet strawberry jam and heavenly whipped cream for a breakfast strawberry shortcake that everyone will love.

Ingredients

• 1 1/2 cups (375 mL) all-purpose flour, sifted
• 4 tsp (20 mL) granulated sugar
• 2 tsp (10 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 tbsp (30 mL) lemon juice
• 2 eggs
• 1 cup (250 mL) Lactantia^® 35% Whipping Cream
• 1 1/4 cups (300 mL) Lactantia^® Milk
• 1/3 cup (75 mL) Lactantia^® Salted Butter, melted and divided
• 2 tbsp (30 mL) icing sugar
• 1 tsp (5 mL) vanilla extract
• 1/4 cup (60 mL) strawberry jam
• 3 cups (750 mL) sliced strawberries

Instructions

1. 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.
2. Meanwhile, beat cream until stiff peaks form. Stir in icing sugar and vanilla. Refrigerate until ready to use.
3. 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.
4. For each serving, stack 3 pancakes, layered with jam, sliced strawberries and whipped cream.

Tip

Substitute raspberries, blueberries or peaches for strawberries if needed.