FLUFFY STRAWBERRY PANCAKE

Pancake served with fruits and a drizzle of maple syrup

Another way I love to serve Pancakes

INGREDIENTS

2 cups All purpose flour
450 ml full cream milk
1/2 cup granulated sugar
2 tsp baking powder
A pinch of salt
1/2 tsp baking soda
2 whole eggs
1/2 tsp nutmeg (optional)
8-10 strawberries (chopped)
1/4 cup oil (I used sunflower oil)
Butter for greasing the pan
Fruits to serve

Direction

Get a large clean dry bowl, sift in all the dry ingredients and set aside.

In a separate bowl, add all the wet ingredients and whisk, now make a well in the middle of the dry ingredients, add the wet ingredients and whisk well until well blended in but be careful not to over mix.

Preheat pan on medium heat, grease pan with butter, scoop in the pancake batter, add the strawberry toppings (optional) cook for 2-3 minutes or until bubbles begin to form on the top then its time to flip. Cook the other side for the same amount of time and remove and place on paper towel.

Serve hot with fruits and a drizzle of maple syrup, peanut butter, hazelnut spread or honey.

NB: Having a few lumps in the batter is okay

You can use blueberries, raspberries or nuts like almonds, hazelnuts etc for your topping.

Comments

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