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!
*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.
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