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Pancakes with strawberries & cinnamon
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Ingredients (See nutrition) | |
100g | self-raising flour |
1 tsp | baking powder |
1 tsp | caster sugar |
1 | egg |
1 tsp | pure vanilla extract, (optional) |
100ml | semi-skimmed milk |
20g | unsalted butter |
400g | strawberries, hulled and halved |
1/2 tsp | ground cinnamon |
3 tbsp | granulated sugar |
mint sprigs, to decorate (optional) |
Preparation method
1. Make the batter: Mix the flour, baking powder and caster sugar in a bowl. Make a well in the middle and add the egg and vanilla extract, if using. Pour in a little of the milk, then beat the egg lightly until it is mixed with the milk and vanilla. Gradually stir in the flour mixture and pour in the remaining milk a little at a time. Before all the milk is added and while the mixture is quite thick, beat well to remove all the lumps, then gradually beat in the remaining milk to make a smooth batter.
2. Cook the pancake: Preheat the grill to the hottest setting. On the hob, melt the butter in a 20-22cm frying pan that can safely be used under the grill (cover a wooden handle with foil). Swirl the butter around the pan, then pour in the batter and cook over a medium heat until the pancake is golden underneath. The batter should have risen and almost set on top. The surface will break into little bubbles.
3. Finish under the grill: Slide the frying pan under the grill and cook for 1 minute. Scatter the strawberries evenly over the pancake. Sprinkle with the cinnamon and sugar, then grill for 3 minutes or until the sugar has melted. Cut into four wedges, decorate with mint, if you like, and serve immediately.
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