Recipes
Strawberry pancake delight
| Serves |
|---|
| 6-8 |
Ingredients
- Pancakes
- 250g plain flour
- 2 tsp baking powder
- 2 eggs
- 500ml milk
- 4 tbls caster sugar
- 120g melted butter
- 4 tbls low fat ricotta
- Macerated strawberries
- 500g punnet strawberries
- 4 tsp caster sugar
- 3-4 tbls Everglades strawberry schnapps
- Strawberry Coulis
- 300g strawberries
- 3 tbls caster sugar
- 1/4 cup water
- 2 tsp lemon juice
- Whipped cream or ice cream and icing sugar to serve
Method
- Macerated strawberries. Hull and slice strawberries, place in a bowl sprinkle with caster sugar and strawberry schnapps. Mix through and let sit aside in fridge for 1 hour (you can leave longer as the flavour will infuse the strawberries the longer it is left)
- Strawberry coulis. Place strawberries, water, sugar and lemon juice in blender and blend till smooth. Set aside in fridge until required.
- Pancakes. Sift flour and baking powder into bowl. Add caster sugar mix through. Add eggs, milk and melted butter, mix till glossy. Lastly add the ricotta and fold in.
- Heat a large non-stick frypan over medium heat and spray with canola spray oil.
- Pour 1/3 cup (I use my measuring cup) of pancake batter into the pan and cook for 2-3 minutes until bubbles appear on the surface.
- Turn the pancake over gently and cook for another minute.
- Transfer cooked pancakes to a plate and keep warm while cooking the rest of the pancakes.
- To assemble. Place a smear of coulis on serving plate, place one pancake on coulis. Arrange strawberries on pancake. Repeat stack with three pancakes. (you may drizzle a little of the strawberry liquid on each pancake for extra flavour), cornell of cream on side, fanned strawberry and mint leaf.
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