Brunch is one of my favourite meals – of the day, of the week, in general. (Although my new favourite answer when I’m asked what my favourite food is? Buffet.)
This weekend, I decided on a leisurely Saturday morning brunch, where the star of the show would be strawberry pancakes. Inspired by Dutch poffertjes – mini, fluffy pancakes – I started playing with a recipe of my own.
To make a pile to feed an army (or two hungry pandas), you’ll need:
- 170g of all purpose flour
- 30g brown sugar (about 2 tablespoons)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 250ml of milk
- 2 tablespoons of oil – vegetable or sunflower works great
- 2 tablespoons vanilla extract – better than essence, but if you can’t get it, not a deal breaker to go with essense
- 1 cup chopped fresh strawberries – around 10-15 medium sized strawbs, cut into little chunks
To make the batter, first mix all of your dry ingredients in a bowl.
Then add all of the wet ingredients (minus the strawberries), and beat together until everything is mixed it – we’re going for light and fluffy, if liquid could ever be such a thing.
Chop up your strawberries into little chunks:
At the end, add your strawberries and mix through, but be careful not to completely smoosh them.
Heat a large pan on a medium heat, and add a little bit of oil or a couple of spritzes of cooking spray (ala FryLight).
Top tips – don’t make your frying pan too hot, and remember we’re going for mini pancakes here!
When the frying pan is hot, pour dessertspoon size little pools of mixture in, aiming for 2-3 strawberry chunks per pancake.
Cook each pancake for around 3 minutes on one side, until little bubbles appear on the top, then flip that baby over with a spatula and cook the other side for another 2 minutes. Obviously timings may vary, but we’re aiming for a golden brown colour.
Serve with more fresh strawberries (if you have any left), maple syrup, whipped cream – whatever floats your boat.