About this recipe: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!
100g self-raising flour
1 tsp baking powder
1 tsp caster sugar
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)
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Method Prep:10min › Cook:8min › Ready in:18min
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.
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.
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.)
I only used about half the amount of strawberries, and it was still very tasty! I love how the strawberries and cinnamon sugar kind of make their own syrup on top of the pancake. This was delicious, and we had it as part of our "breakfast for dinner" tonight! - 19 Feb 2015