Strawberry Dragon Fruit Pancakes
1 FDS Dragon Fruit
1 cup freeze-dried strawberries, plus more for serving
2 cups all-purpose flour
⅓ cup granulated sugar
2 tsp. baking powder
½ tsp. Kosher salt
2 large eggs
1 ¼ cups whole milk
4 Tbsp. unsalted butter, melted, plus more for pan
Fresh whipped cream, for serving
Cut the dragon fruit in half lengthwise. Using a large spoon, scoop out the flesh. Place half the dragon fruit in the bowl of a food processor fitted with a blade attachment and process until smooth, transfer puree to a medium bowl. Cut remaining dragon fruit into ¼-inch dice, set aside.
Clean and dry the food processor bowl and pulse the freeze-dried strawberries until finely ground. Add the flour, sugar, baking powder and salt, pulse just until combined. Transfer to a large bowl and make a well in the center of the dry mixture.
Whisk the egg, milk and butter into the dragon fruit puree until combined. Pour the dragon fruit mixture into the center of the flour well and gently stir just until dry ingredients are moistened, being careful not to overmix. Set aside and allow the mixture to sit for 10 minutes
Preheat a large sauté pan over medium heat. Add a tablespoon of butter and heat until foaming. Ladle batter into the pan using about ⅓ cup for each pancake. Cook until bubbles appear on the surface of the pancake, flip and cook until golden. Repeat process with remaining batter.
Serve pancakes topped with diced dragon fruit, whipped cream and crushed freeze-dried strawberries, if desired.