Strawberry Pancakes
Catch the last of the summer strawberry season, with these delicious strawberry pancakes. The taste ist quite subtle, but it definitely comes through. This is a great recipe for using up strawberries that are past their best, or for example when you’ve found a punnet of strawberries in the reduced section at the supermarket.
Ingredients
(makes 12-14 small pancakes)
- 1 punnet of strawberries (ca. 400g)
- 2 eggs
- 180ml milk of your choice
- 200g plain gluten free flour + 20g corn flour
- 2 tsp gluten free baking powder
- A pinch of salt
- 2 Tbsp soft brown sugar
- Some cracked back pepper
- Plus some vegetable oil for cooking the pancakes
Directions
Cut off the green parts of the strawberries, cut the strawberries in to quarters, and blend together with the eggs and milk. You can use a mixing bowl and blender stick, or use a food processor if you have one and then transfer to a mixing bowl.
Sift in the flour, corn flour and baking powder. Add the salt, sugar, and some cracked black pepper. I have a pepper mill, and give it a couple of turns. It may sound weird adding pepper, but it brings out the taste of the strawberries.
Whisk everything in to strawberry mixture, until you have a smooth batter. Leave to rest for 10 minutes.
Lightly oil a frying pan and heat to a medium heat. Use a 1/4 measuring cup to portion out the batter. Once you’ve poured the batter in to the pan, leave it until little air bubble start to form, like in the photo below – then it’s time to flip it.
Cook from both sides until the pancake starts to turn golden brown (a bit tricky to see since the batter is pink, but basically don’t let it go too dark). It takes just a couple minutes each side.
To serve, I sliced some more strawberries, sprinkled with a little caster sugar over them to draw out the juices. You can of course add other toppings too, if you like.
