Pancakes with Strawberries
PANCAKES WITH STRAWBERRIES RECIPE
Feast on light and fluffy paNcaKes filled with strawberries
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
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.