⏱ Prep: 10mins
🥘 Cook: 5mins
🍴 Serves 2
Pancake day is a national celebration that happens every year on the 16th of February and everyone looks forward to creating the almost too perfect to eat delicacy. Pancake is a wonderful fried alternative to pastries. In this recipe, I share my creative twist to prepare this meal. Whether you’re having a lazy Saturday lie in or prepping something tasty for your guests, you’d enjoy delving into this comfort food. Go on, spoil yourself for once (smacks lips).
Strawberry and Cream Fluffy Pancake Ingredients
1 Portion of Freshly Diced Strawberries (50g)
1 Pot of Yoghurt (250g)
1 Pot of Whipped Double Cream (500g)
3 Large Eggs
Butter (3 tablespoons melted or cooking oil)
Milk (full fat 1/2l)
Baking Soda (¼ teaspoon)
Cinnamon or Nutmeg (½ teaspoon optional)
Flour (1 cup self raising and 1 cup wholemeal)
Salt (1 pinch)
Sugar or Honey (1 tablespoon)
Vanilla Flavouring (½ tablespoon)
Other Recommendations: Blackberry, Blueberry, Pineapple or Raspberry
Strawberry and Cream Fluffy Pancake Preparation
Combine all dry ingredients in one large bowl. Set aside. Break your eggs in another bowl and whisk together. Add in all other wet ingredients, except strawberries, and whisk together until well blended and smooth. Slowly add in the wet ingredients and mix as you do so until both are fully combined and smooth.
Heat a pan and spray your cooking oil to cover your non-stick pan. Spoon in your batter and spread to desired shape. Cook for 2 minutes, check underneath the pancake to make sure it’s cooked and flip gently. Cook otherside until golden brown. Bubbles should not form due to thickness and if you find bubbles forming, add some more water to the batter until it’s a little less thick. If on the other hand your pancake isnt forming well together or binding when fried, add one egg, stir in to the batter until you are happy with the consistency. The true test of your batter is that it shouldn’t be too light or watery. Its viscosity should be similar to engine oil when you spoon it out and back into the bowl of pancake batter.
Add diced strawberries in a pan, add sugar, water (1/4l) and vanilla. Add ingredients to taste. Cook under slow heat and monitor until syrup forms and thickens. Stir continuously to avoid burning.
Combine cream and ½ teaspoon of sugar in a bowl and whisk until fluffy and light. Add yoghurt if desired and mix well.
Serving: Layer your pancake with cream. Top the final layer with strawberry sauce and extra leftover halved strawberries. Top with extra cream, dust with icing sugar and serve. Best eaten warm.
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