Cinnamon Strawberry Pancake

    18 min

    This simple pancake is similar to drop scones or American-style pancakes but made in a fraction of the time and with the most fabulous, rich strawberry topping. Serve with cream or ice cream if you are feeling wicked. Delicious!

    3 people made this

    Serves: 4 

    • 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)

    Prep:10min  ›  Cook:8min  ›  Ready in:18min 

    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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    *Instead of making batter, use bought pancakes. Heat 4 large pancakes, one at a time, in a little melted unsalted butter in the frying pan for about 30 seconds each or according to the pack instructions, then fold each one into four. Put all 4 pancakes back in the pan, add the strawberries, cinnamon and sugar for the basic recipe (use caster sugar, as it melts quickly) and grill for about 1 minute. *For strawberries, use raspberries, blueberries or blackberries.

    …speedy desserts with bought pancakes

    Ricotta and raspberry pancake stack: Preheat the oven to 200°C (180°C fan oven), gas 6. Cover a baking tray with foil and grease it with a little butter. Beat 250g ricotta cheese with 3 tbsp icing sugar and the grated zest of 1 lemon. Have 340g frozen raspberries ready. From a pack of bought pancakes, lay one pancake on the foil and spread with a third of the ricotta, then sprinkle with a third of the raspberries. Repeat twice more, then top with a pancake. Dot the top with unsalted butter and dust with a little icing sugar. Bake for 15 minutes or until the sugar and butter have glazed the top and the raspberries have thawed. Cut into wedges to serve. *Banana pancakes with fudge sauce: Roughly chop 2 x 54g Mars Bars (or chocolate-caramel bars), then put into a heatproof bowl with 100ml single cream. Set over a pan of gently simmering water and stir until melted into a smooth sauce. Heat 4 large bought pancakes in a frying pan (see Swaps above). Slice 4 bananas and divide among the pancakes. Fold into quarters and drizzle over the sauce. (Thinly sliced apple also works well in this recipe.)

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