PANCAKE POCKETS

Pancake Pockets image

Provided by Ree Drummond : Food Network

Time 15m

Yield 2 servings (4 pancake pockets)

Number Of Ingredients 11

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1 cup plus 1 tablespoon cake flour
1 tablespoon baking powder
1 tablespoon sugar
Pinch of kosher salt
2/3 cup milk, plus more for thinning
1 teaspoon vanilla
1 large egg
1 tablespoon butter, plus more for the griddle
1/4 cup chopped strawberries (about 4)
1/4 cup chopped pecans
4 teaspoons cold maple syrup

Steps:

Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and egg in a separate bowl. Add the wet ingredients to the dry ingredients, stirring gently to combine. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.
Heat a griddle over medium-low heat. Once hot, grease the griddle with butter. Drop 2 circles of batter onto the griddle, about 2 tablespoons each, and cook until bubbles start to form, about 30 seconds.
Add 1 tablespoon of strawberries and 1 tablespoon of chopped pecans to each pancake and cook for about 20 seconds. Drizzle a teaspoon of cold pancake syrup over the strawberries and pecans, then top with 2 tablespoons of batter. Flip the pancakes and cook on the other side until golden and crispy, about 2 minutes. Continue to cook the remaining pancakes.
Serve immediately, or individually wrap in foil for a perfect meal on the go!