- Preparation time:
- 10 minutes
- Cooking time:
- 8 minutes
- Midweek Meals Made Easy © 2008 The Reader's Digest Association Limited
Cinnamon Strawberry Pancakes
This simple pancake is made with the most fabulous, rich strawberry topping. Enjoy!
100g self-raising flour
1 tsp baking powder
1 tsp caster sugar
1 tsp pure vanilla extract (optional)
100ml semi-skimmed milk
20g unsalted butter
400g strawberries, hulled and halved
1⁄2 tsp ground cinnamon
3 tbsp granulated sugar
mint sprigs, to decorate (optional)
- Make the batter. Mix the flour, baking powder and caster sugar in a bowl. Make a well in the middle and add the egg and vanilla extract, if using. Pour in a little of the milk, then beat the egg lightly until it is mixed with the milk and vanilla. Gradually stir in the flour mixture and pour in the remaining milk a little at a time. Before all the milk is added and while the mixture is quite thick, beat well to remove all the lumps, then gradually beat in the remaining milk to make a smooth batter.
- Cook the pancake. Preheat the grill to the hottest setting. On the hob, melt the butter in a 20-22cm frying pan that can safely be used under the grill (cover a wooden handle with foil). Swirl the butter around the pan, then pour in the batter and cook over a medium heat until the pancake is golden underneath. The batter should have risen and almost set on top. The surface will break into little bubbles.
- Finish under the grill. Slide the frying pan under the grill and cook for 1 minute. Scatter the strawberries evenly over the pancake. Sprinkle with the cinnamon and sugar, then grill for 3 minutes or until the sugar has melted. Cut into four wedges, decorate with mint, if you like, and serve immediately.
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