(NEWS CENTER) -- To celebrate National Pancake Day, Scot Fuller, owner of theChadwick Bed and Breakfast, came in to the Morning Report to make Strawberry Shortcake Pancakes.

Strawberry Shortcake Pancakes
Serves 4

2 cups all purpose flour
3/4 cups rolled oats (not quick oats)
1 tbsp + 1 tsp baking powder
3/4 tsp salt
1 1/2 cups milk
1 tbsp vanilla extract
1/3 cup sugar
6 tbsp melted butter, unsalted
2 cups strawberries (or any berries), hulled and chopped

In a mixing bowl, combine the flour, rolled oats, baking powder, and salt. In a separate mixing bowl, combine the milk, vanilla extract, sugar, and melted butter. Stir until the sugar has dissolved. Add the wet ingredients to the dry bowl and stir to combined. Add the chopped strawberries and fold into the batter. The batter will be semi-lumpy and thicker than a usual pancake batter. Avoid over stirring or your pancakes will turn out tough.

Macerated Strawberries
1 cup strawberries, sliced
2 tbsp sugar

Gently stir strawberries and sugar together and let sit for 15 minutes. After strawberries have released with juices, gently stir again.

Vanilla Almond Whipped Cream
1 pint heavy cream
2 tbsp sugar
1 tsp vanilla extract
½ tsp almond extract

Combine all the ingredients in a small bowl and beat with a hand-held blender until nice and creamy.

Heat griddle to 375 degrees. When ready to cook, spray griddle with with non-stick cooking spray. Using a large scoop, cook 6 pancakes on the griddle at a time. Turn when bubbles start to from around the center and edges of the pancakes look dry. Cook an addition 1 1/2-2 minutes until cooked all the way through. Plate three pancakes to a plate and top with maple syrup, macerated strawberries, and a dollop of vanilla almond cream. Garnish with powdered sugar. Serve with bacon and fresh fruit.

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