RECIPE | Strawberry Pancakes

Ingredients

2 eggs

250ml milk

50g flour

3 tbsp sugar

Filling

10 strawberries

4 tbsp sugar

Little bit of fresh orange juice to cook in

Garnish

Fresh cream

Chocolate sauce

Method

Beat the eggs and sugar.

Add the flour and start pouring in the milk slowly until you have a batter that is not very runny and not too thick.

Grease the pan using some oil on a piece of kitchen roll.

Pour some batter into the pan and cook on both sides.

For the filling, heat a pan with a little bit of water and add the sugar.

When the sugar has dissolved add the chopped strawberries and cook until the strawberries achieve a jam-like consistency.

Set the mixture aside to cool.

Fill the pancakes with strawberries and roll them up.

Top with fresh cream and chocolate sauce.

Flipping pancakes

The most challenging part of making pancakes comes in the flipping. Getting them a perfectly golden brown colour on both sides requires skill, precision and great timing. Here are a few tips to making a perfect pancake.

Use a large cast iron skillet. Using a large skillet allows plenty of room for flipping.

Heat the skillet to medium high heat, if using a gas stove low to medium flame is best. Pancakes need to cook all the way through before they begin to burn.

Place ½ a cup of batter into the centre of the pan and spread into a perfect circle. This requires practice but gets easier with experience.

When bubbles begin to form on the surface of the pancake and the edges begin to look dry, gently lift one edge of the pancake to check for colour. Golden brown means its ready to flip.

Push a spatula firmly and quickly under the entire pancake and in one motion lift and flip. The pancake should land back into the centre of the pan.

Gently push on the pancake to flatten after flipping. This will push the batter out and allow for more even cooking.

Check the back of the pancake for colour.

Remove from the pan when the same golden brown colour is achieved on both sides.