Pancakes with strawberries and cream

Prep: 10 mins
Cook: 10 mins
Pancakes with strawberries and cream

110g plain flour, sifted

Pinch of salt

2 eggs

200ml milk mixed with 75ml water

50g butter

To serve:

200g strawberries, hulled and sliced

50g caster sugar

170ml whipped cream

Sieve the flour and salt together in a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Whisk the eggs using a fork mixing the flour into the eggs as you whisk. Gradually the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the milk and water has been added, use a spatula to scrape any leftover bits of flour from around the edge of the bowl and finally whisk once more until you get a nice smooth batter.

Melt half butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then use the rest to grease the pan. If you think the pan is too dry just add a smidge more butter. Make sure the pan is really hot to start with and then turn the pan down to medium.

Use a ladle to drop the batter into the pan and swirl it around the pan from side to side. It will only take a minute or so for one side to become golden pan. Use a fish slice or if you’re feeling brave flip the pancake over! The other side will only need half a minute so slide it onto a plate.

Stack the pancakes on a plate and keep them warm in the oven while you make more. Meanwhile, whip the cream and once ready, slather cream onto pancake, add sliced strawberries and a sprinkling of caster sugar and roll them up. 

You can serve them in a stack like a layer cake or individually. 

makes 12-14 pancakes

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Fruit, Eggs, Sugar

Recipe Type
Cakes & Baking, Dessert, Easy, Entertaining, Kids Food, Quick Meals

Special Info
Nut free, Vegetarian, Pregnant Mums

Level of Difficulty

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