Sumptuous strawberry pancakes are delicious at any time, and can even add a hint of romance to the occasion…

Strawberry Pancake Ingredients

10 fl oz (or approx 300ml) milk
6 oz (or approx 160g) all-purpose/ plain flour, sifted
4.5 fl oz (or approx 130ml) water
3 oz (or approx 80g) butter
3 eggs
1 cup strawberries (fresh is always best, but frozen or tinned will be fine), rinsed, topped & halved
1 teaspoon baking powder
½ teaspoon salt

Strawberry Pancake Directions

In a large bowl, combine the flour, baking powder, salt & sugar.
Make a well in the centre of the dry ingredients and crack in the three eggs.
Begin to whisk the eggs (using a fork will do), bringing in a little more of the dry ingredients every now and then.
Once the eggs are whisked and combined, begin to add the milk – a little at a time – in the same fashion.
Don’t pay too much attention to any lumps at this stage, because they will disappear before you’ve finished whisking and mixing!
The thicker the mixture is, the thicker your pancakes will be, so keep this in mind as you start to mix in the water.
If you prefer thinner pancakes, add all the water.
If you prefer thicker pancakes, you might just add a little of the water.
Melt the butter.
Add half of the butter to the pancake mixture.
Stir the mixture really well so that all the butter has been well combined.
Once the mixture is the right consistency, gently fold through the strawberries.
Heat your pan/ griddle to a high heat, then turn the heat back down to medium.
Use a little of the melted butter to grease the pan.
I find it easier to use a ladle to spoon the mixture from the bowl into the pan, and one ladle makes a nice sized pancake.
Because the pan started off so hot, the pancake should only take about half a minute to cook on the first side – you’ll see the top of the pancake bubbling.
Using a palette knife or a spatula, gently lift part of the pancake to check underneath to see if it’s turned a lovely golden-brown colour.
Once it’s golden, flip it over.
The second side should only take about 15 seconds to cook.
Repeat process for remaining pancakes.
Stack the cooked pancakes between sheets of greaseproof paper on a plate sitting over a pot of gently simmering water to keep the pancakes warm and prevent them from drying out (as they tend to do in the oven).
Serve the pancakes hot with your choice of:

  • maple syrup & icecream
  • butter & honey
  • lemon juice & sugar

Serves: 4