Strawberry Pancakes!

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No no, no no no no, no no no no, no no there’s no limit to the amount of pancakes I’m going to consume today.

Happy Pancake Day everyone! (Or y’know, Shrove Tuesday depending on where your priorities lie…)

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Aside from Christmas and World Nutella Day, I think as humans we can be proud of our achievements and safely say that Pancake Day is one of the damn finest dates on our calendars. Not that I need an excuse to whisk these up for breakfast, brunch or a shameless syrup-drenched supper but having a day where I can do so without judgement is fantastic.

My folks and I actually started festivities early and had our favourite skinny oat pancakes last night slathered with everything from Nutella to peanut butter to dulce de leche to good old fashioned lemon curd. It was great. I had to make sure I had some leftover for breakfast before uni this morning, of course, so I had *insert sensible amount here* of the little beauties sprinkled with sliced banana, berries and smothered in peanut butter and pure maple syrup. Jealous? Yeah, thought so.

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This afternoon however, I have coursework to do and the salad I had for lunch just wasn’t going to get me through to whatever I throw together for supper thus more pancakes were required. Enter my new tasty and surprisingly healthy wholewheat Strawberry Pancakes!

These bad boys are light, fluffy and bursting with bites of fresh strawberry goodness. They’re everything pancake day is about and can be topped with just about anything. Plus they’re super easy to make, what’s not to like?

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This recipe makes 10 large or 12 regular sized Scotch pancakes, studded with sweet strawberries.

First, preheat a flat griddle or frying pan over a medium heat ready to fry your pancakes.

In a large bowl, measure your flour and sugar and stir together.

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In a jug, measure your milk and add the vanilla, egg yolks, melted butter/margarine/oil and jam (if using) and whisk until combined.

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In a small bowl, whisk the egg whites with an electric mixer until they start to hold stiff peaks. This helps add extra fluffiness to the pancakes!

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Now grab your strawberries, hull them and dice them into small chunks. Stop to admire their ruby red beauty if you like.

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Pour the milk mixture into the flour mixture and whisk to incorporate, then mix in your chopped strawberries. Finally, gently fold in the fluffy eggs whites until just combined and get ready to start cooking!

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Heat some oil or butter on your cooking surface and spoon 2-3 tablespoons of the mixture onto the hot surface per pancake. I usually cook 2-3 at a time.

Allow the pancakes to cook for 2-3 minutes on one side, before flipping once and only once (to avoid rubbery pancakes) and cooking for a further 2 minutes until they are golden and lightly puffed up. Adjust the heat as necessary if your pancakes are getting too brown or are too pale after this amount of time.

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As each one cooks, lay them between the folds of a clean tea towel to keep moist and warm as you cook the rest of the batch.

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Once you’ve flipped and cooked the whole batch, it’s time to eat!

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Stack ’em high and slather them with whatever spread or syrup you like before sprinkling over some fruit, chocolate or just adding a generous heap of fresh whipped cream. No one has any right to judge you and your masses of toppings today.

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Happy flippin’ pancake day everyone!

Strawberry Pancakes!

Strawberry Pancakes!

Light and fluffy pancakes laced with sweet strawberries!

Ingredients

  • 180g self-raising flour (white or wholemeal is fine)
  • 50g sugar
  • 180ml milk or buttermilk
  • 20g melted butter/margarine/oil (cooled slightly)
  • 2 tsp vanilla extract
  • 2 eggs, separated
  • Handful of fresh strawberries
  • Splodge of strawberry jam (optional, use if your strawberries aren’t at their best!)

Instructions

  1. Preheat a flat griddle or frying pan over a medium heat ready to fry your pancakes.
  2. In a large bowl, measure your flour and sugar and stir together.
  3. In a jug, measure your milk and add the vanilla, egg yolks, melted butter/margarine/oil and jam (if using) and whisk until combined.
  4. In a small bowl, whisk the egg whites with an electric mixer until they start to hold stiff peaks.
  5. Now grab your strawberries, hull them and dice them into small chunks.
  6. Pour the milk mixture into the flour mixture and whisk to incorporate, then mix in your chopped strawberries.
  7. Finally, gently fold in the fluffy eggs whites until just combined.
  8. Heat some oil or butter on your cooking surface and spoon 2-3 tablespoons of the mixture onto the hot surface per pancake. I usually cook 2-3 at a time.
  9. Allow the pancakes to cook for 2-3 minutes on one side, before flipping once and cooking for a further 2 minutes until they are golden and lightly puffed up.
  10. As each one cooks, lay them between the folds of a clean tea towel to keep moist and warm as you cook the rest of the batch.
  11. Enjoy!
http://maverickbaking.com/strawberry-pancakes/

2 Comment

  1. hey, great blog. I just have one question: What does maverick baking actually mean? It’s a category in one of my scrap-cookbooks and I’ve got no clue about what I’m supposed to fill the pages with.

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Hi, thank you!
      By “maverick baking” I just mean baking without sticking strictly to set recipes or methods, a bit of this and a bit of that! Just finding what works and tastes best for you!

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