I’m putting this out there ahead of my usual schedule because you might just want to plan ahead. In fact nip out to the shops right now and buy the ingredients because these American-style, strawberry-jammed pancakes are so good I very nearly inhaled them. I was scraping the plate when Him Outdoors was only halfway through. I never said I was a dainty eater.
If you don’t make them for Pancake Day, you might like to spoil your loved one with them next Sunday, which of course is Valentine’s Day. They are recklessly indulgent.
Strawberry and Vanilla Pancakes
100g plain flour
1 tbsp vanilla sugar (or ordinary caster sugar)
1 1/2 tspn baking powder
1/2 tspn bicarbonate of soda
Pinch of salt
1 x 284 ml pot of buttermilk
25g butter, melted
1/2 tspn vanilla bean paste or extract
About 400g strawberries + 1 tbsp caster sugar
About 150g Greek yoghurt mixed with 1-2 tspn icing sugar and 1/2 tspn vanilla bean paste (or a few drops of vanilla extract)
A few tablespoons of runny strawberry jam
Hull and core the strawberries (if necessary) and slice thickly, reserving a few for decoration, and mix them with a tablespoon of caster sugar. Put the yoghurt into a separate bowl and sift over the icing sugar. Add vanilla extract or vanilla bean paste, to taste, and stir well. Set aside.
In a big bowl, mix together the flour, sugar, baking powder, bicarb and salt. In another bowl, whisk together the buttermilk, melted butter, egg and vanilla bean paste or extract. Pour the wet ingredients over the dry ingredients and gently whisk them together until you have a thick batter.
Melt a little butter on a flat griddle or in a frying pan and drop tablespoons of the mixture into the pan, trying for a circular formation. Cook for about 3 minutes or until you see bubbles breaking the surface, which should mean the underside is now golden brown.
Flip them over and cook the other side for about 1 minute. Keep warm while you cook the rest. Warm the sliced strawberries briefly in a dry pan.
Layer the pancakes with the fruit and small dollops of the vanilla yoghurt. Drizzle the strawberry jam over the top, warming it in a pan with a little water if it’s not runny enough, and serve with a few whole strawberries on the side.