100g Self Raising Flour, 50g Caster Sugar, 1 egg, 1 tbsp chopped mint, 5 strawberries, 1/2 cup milk.
I adore making pancakes. There's something so soothing about the ritualistic rolling of batter in a pan and whether you see these as Scotch pancakes or American style stacks, they are always a favourite breakfast treat in this house. I love to stand at my cooker, ladling slow bubbling circles of fluffy batter laced with different flavours. Speaking of flavour - what could be a more perfect summer breakfast combination than strawberry and mint?
1) Hull the strawberries and slice into quarters, then quarters again. Add to a bowl along with the chopped mint and add the sugar. Stir through and leave to macerate for 20 minutes until a beautiful strawberry syrup begins to seep out.
2) Sift the flour, baking powder, salt and egg into a bowl and whisk into a batter. Leave to puff up as the milk cools, then whisk in the milk and minted strawberry syrup and leave to rest for at least 30 minutes.
3) Stir through and ladle a spoon full of batter into a hot pan. Using a spatula, work round the edges, then when bubbles begin to appear in the surface of the pancake batter, flip over.
4) Each side should cook in about 2 minutes, giving you light, fluffy pancakes with juicy strawberry pieces. I served with a little of the leftover strawberries but these work perfectly with my Pimms (strawberry, orange cucumber & mint) jam.