Strawberry, toasted almond and caramel pancakes recipe
A truly indulgent pancake recipe, this is something you’ll want to eat more often than just once a year on Pancake Day!
Ideal for breakfast or dessert, the strawberry, caramel and yoghurt topping is also delicious on toasted waffles or slices of Madeira cake.
Ingredients
- 100 g flour
- 2 eggs, beaten
- 300 ml milk
- 1 cup oil for frying
- 20 strawberries, chopped
- 2 tsp sugar
- 1 tbsp caramel sauce
- 300 ml Greek yoghurt
- 2 tbsp heaped, toasted almonds
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- In a bowl, sprinkle the sugar over the strawberries and leave to macerate while you make the pancakes. Switch your oven on to a low heat.
- Place the flour in a bowl and gently whisk in the milk and eggs so you have a lump free batter. It should be the consistency of singe cream.
- Heat a medium sized frying pan on a medium heat then wipe it with oil. Ladle enough batter into the pan to coat the base with an even, thin layer when you tilt it around the pan.
- Leave the batter to stand until the top side looks dry and the bottom is golden, usually around 30 seconds. Using a fish slice or a flick of the wrist, turn or flip the pancake to cook the other side. Once cooked pop it on a plate, cover with foil and keep it warm in the oven. Repeat this till all the batter is used up and you have a pile of pancakes.
- Gently fold the juicy strawberries and caramel through the yoghurt till it just ripples. Serve 2 pancakes per person topped with a dollop of the yoghurt mixture and scatter with almonds.
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