STRAWBERRY SHORTCAKE PANCAKES

STRAWBERRY SHORTCAKE PANCAKES For the macerated strawberries: 3 cups quartered strawberries 1/4 cup white sugar For the streusel: 1/2 cup white sugar 1/2 cup all-purpose flour 3 tablespoons butter For the pancakes: 2 2/3 cups all-purpose flour 1/4 cup white sugar 2 tablespoons baking powder 1 1/2 teaspoons salt 1/3 cup canola oil 2 eggs 2 1/2 cups milk 1 cup chopped strawberries (very small pieces) Whipped cream, optional At least 6 hours before you plan to serve the pancakes, mix together the 3 cups of strawberries and 1/4 cup sugar in a bowl. Cover the bowl and refrigerate. As this mixture sits, it will create a syrup. For the streusel: In a small bowl, mix together the flour and sugar. Soften the butter just a bit. It should not be melted, but just barely softened. Cut this butter into the sugar/flour mixture until it creates coarse crumbs. Set aside. In a large bowl, Mix together the flour, sugar, baking powder and salt. Add the oil, eggs and milk. Whisk the ingredients until just combined. Do not overmix. Gently fold in the 1 cup of chopped strawberries. Heat a griddle to 300-325 degrees. Spray the griddle with cooking spray. Ladle the pancake batter onto the pan and let it cook for 1 minute. Sprinkle about 2 tablespoons of streusel on the top of each pancake while it is cooking. Once you see bubbles on top of the pancake, flip it and allow it to cook for an additional 2 minutes, or until the pancake is cooked through. Remove the pancakes to a plate and repeat until all of the batter is used. Serve with the macerated strawberries and whipped cream, if desired.