Strawberries are delicious at this time of year and I try to use them in all sorts of things for maximum strawberry consumption. Unfortunately strawberries are one of the most sprayed fruits but you can find chemical free ones at farmers markets and good green grocers.
These pancakes don’t take long to make and we have them either for dessert with ice cream or a slightly healthier version for breakfast with yoghurt and a drizzle of maple syrup. You can also make a quick strawberry sauce by chopping about a cupful of strawberries, adding them to a small saucepan with half a cup of sugar and cooking them gently until the sugar has melted and mixed with the juice from the strawberries and the strawberries have softened a little.
Great for a weekend breakfast with ricotta or yoghurt and a drizzle of honey, or for dessert with ice cream.
Add the flour, baking powder and sugar to a bowl. Use a whisk to mix it through.
In a second bowl mix the egg, milk, essence and melted butter.
Pour this mixture into the dry ingredients and use the whisk to combine and make sure there are no lumps. Add the chopped strawberries and stir gently to disperse the strawberries through the mixture.
Heat a frying pan over a medium heat with a little butter. Add a couple of tablespoons of the mixture to the frying pan (it will depend on how big you would like your pancakes to be) and cook for about three minutes, or until you can see small bubbles appearing. Flip the pancake over and cook for another couple of minutes. Remove from the pan and keep warm. Continue making pancakes until you have used all of the mixture.