Ingredients:
For
the pancakes:
100g
flour
2 eggs, beaten
300ml milk
Oil for frying
For
the filling:
20
Viva strawberries, chopped
2tsp sugar
1 tbsp caramel sauce
300ml Greek yoghurt
2 tbsp, heaped, toasted almonds
Serves
4
(2 pancakes each)
Preparation:
5 minutes
Cooking
time:
10 minutes
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Method:
1.
In a bowl, sprinkle the sugar over the strawberries and leave
to macerate while you make the pancakes. Switch your oven on
to a low heat.
2. Place the flour in a
bowl and gently whisk in the milk and eggs so you have a lump
free batter. It should be the consistency of singe cream.
3. Heat a medium sized frying
pan on a medium heat then wipe it with oil. Ladle enough batter
into the pan to coat the base with an even, thin layer when
you tilt it around the pan.
4. Leave the batter to stand
until the top side looks dry and the bottom is golden, usually
around 30 seconds. Using a fish slice or a flick of the wrist,
turn or flip the pancake to cook the other side. Once cooked
pop it on a plate, cover with foil and keep it warm in the oven.
Repeat this till all the batter is used up and you have a pile
of pancakes.
5. Gently fold the juicy
strawberries and caramel through the yoghurt till it just ripples.
Serve 2 pancakes per person topped with a dollop of the yoghurt
mixture and scatter with almonds.
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