Leisure » Dining » Pancakes with Strawberries

Pancakes with Strawberries


Feast on light and fluffy paNcaKes filled with strawberries 

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Preparation time:

5 mins

Cooking time:

10 mins




Gluten, Dairy, Eggs, Strawberries



1 cup cake flour

1 heaped teaspoon baking powder

1 teaspoon sugar

pinch of salt

2 small eggs

2 cups milk

cooking oil


2 cups frozen sliced strawberries, thawed

2 tablespoons sugar

½ teaspoon orange zest, optional

 3 cups fresh strawberries, sliced


Sift the flour, baking powder, sugar and salt into a mixing bowl. Whisk the eggs with 1 cup milk and add to the dry ingredients. The batter should be quite runny.  Add more milk, if needed.

Let the batter rest in the fridge while you heat ½ teaspoon oil in a non-stick frying pan, on a high temperature.

Ladle some batter into the pan and quickly swirl it around to cover the surface. After 30 seconds bubbles will start to appear on the pancake’s surface and the batter will no longer be runny. Flip the pancake and cook for another 30 seconds on the other side.

Slide the cooked pancake onto a plate and let cool. Repeat with the rest of the batter, stacking the pancakes.

Gently puree the thawed strawberries, stirring in sugar and orange zest (if using) together with the sliced fresh strawberries.

Serve the strawberry filling, at room temperature, with the light and fluffy pancakes.

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freshly made from our kitchen

We are proud to say that every item on each of our menus is made from scratch by our chefs.

Everything from the fresh toast with breakfast, warm rolls we serve with lunch, ice-cream and every dish we serve during lunch and dinner is made on-site.

We now also offer a range of organic jams made here at Lane End Conference Centre. You can choose from strawberry, marmalade, raspberry or apricot every morning with breakfast.