In a moment of uncharacterly organisation I had the presence of mind to prepare a wonderful pancake recipe for you prior to pancake day, so you can actually use it today.
Well, ok, actually I thought it was pancake day last week and came home full of the joys of our annual pancake extravaganza, only to be told by Sven that I’d got it completely wrong. Needless to say, I felt very stupid, but every cloud has a silver lining and this particular cloud has two. 1) You all get a lovely pancake suggestion in time for actual Shrove Tuesday and 2) we get to eat pancakes twice this year. So who’s stupid now?
Personally, I like pancakes in the sweet variety, but Sven prefers them savoury. Um, could that perhaps have anything to do with the fact that savoury pancakes are all stuffed full of cheese, per chance? Of course it might. Not realising his preference and feeling somewhat like it’s still too close to our Christmas bloat to eat that much cheese, I opted to make sweet pancakes this year. This recipe is not really very clever or original, but dammit, pancakes and strawberries are a match made in heaven and who am I to question it. However unoriginal, this recipe is “da bomb” and I defy anyone not to love it.
Happy pancaking! And remember: Shrove Tuesday isn’t just about stuffing your face with pancakes, there is a meaning behind it. What it is, I’m not exactly sure, but we should be grateful to whatever it is for giving us a very good reason to eat our favourite little parcels of joy.
- 500g strawberries, hulled and chopped into chunks
- 1 tbsp balsamic vinegar
- 2 tbsp caster suger
- 1/2 tsp freshly ground black pepper
- A big handful of flaked almonds.
Combine the balsamic vinegar with the caster sugar and mix thoroughly. Pour over the strawberries making sure they are completely coated, season with the black pepper and leave to macerate for a couple of hours (at least 30 mins).
In a hot dry pan gently toast your flaked almonds and set aside until your pancakes are ready.
- 110g plain flour
- Pinch of salt
- 2 free-range eggs
- 200ml milk (mixed with 75ml water)
- 50g butter
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a good airing.. Make a well in the centre of the flour and break the eggs into it. Using a whisk work the flour and eggs together whilst gradually adding the milk and water mixture a little bit at a time. When all the liquid has been added, whisk once more until the batter is smooth, with the consistency of thin cream.
Melt the butter (I just bung mine in the microwave for 2o seconds) and add 2 tbsp of it into the batter, then pour the rest into a bowl and save it to lubricate the pan before you make each pancake. Get your frying pan really hot and then turn down to a medium heat. Add about half a ladle of batter to the pan and immediately tip it around from side to side to get the base evenly coated with batter. Cook for a minute or so and then flip using a spatula or palette knife and cook for a further minute until it’s golden.
To serve put a spoonful of macerated strawberries in the middle of your pancake and wrap up. Dollop some ice-cream or creme fraiche on the side and sprinkle with the toasted flaked almonds. Divine.
nb. The little flecks of green in the pics are mint which you can add if you like; however, Sven and I didn’t think they added much and so I left it off the recipe. You can do as you please.