It’s that time again, the Shrove Tuesday, that every year, brings out the pancake maker in all of us.
This time round, I’ve opted for a fruity version, with some lovely strawberry pancakes, that get a little bit of goodness in our kids, while they enjoy some deliciousness at the same time. Pancakes are easy to make, but somehow, I always manage to burn the first couple, until I get into my stride. I rarely have that perfect circular shaped pancake. I just throw mine in and hope for the best. I’ll keep my pancake shape envy under wraps….as they taste awesome anyway.
This recipe can make up to 12 fairly largish traditional and quite fluffy pancakes, but you could get more if you make them smaller. I think I make ours too big.
Strawberry Pancakes Recipe
- 35 g Baking Powder
- 2 Large Eggs
- 40 g Soft Butter
- 35 g Caster Sugar
- 300 ml Semi Skimmed Milk
- 250 g Plain Flour
- 150 g Sliced and Chopped Strawberries
- Start by simply putting all your ingredients into your mixer, or bowl. Mix for around three minutes. The mix is thick in this version of pancake batter, so don't let it scare you.
- Heat a thick bottomed frying pan (or any pan) on the hob. I prefer not to use oil to cook my pancakes, but it means I do have to keep a close eye on them. I leave the heat almost at the lowest that it can go and cook them very slowly.
- When you see the top of the dollop of pancake mix beginning to bubble up, then it is time to turn over your pancake to cook the other side, which won't take long at all. Don't leave pancakes alone on the hob as they will burn very quickly.
- Spread with a little butter or strawberry jam to complement the added fruit, or a drizzle of maple syrup.
If you’re feeling more adventurous, why not try:
Low Carb and Gluten Free Cream Cheese Pancakes