Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
12
- 1tablespoons cornflour
- 30grams butter, melted
- 2 cup self-raising flour
- 2 punnet strawberries
- 1 free range egg
- 1/2tablespoons ground cinnamon
- 1/4tablespoons bicarbonate of soda
- 9 cups strawberry yoghurt (to serve)
- 1/2 cup maple syrup
- 2tablespoons caster sugar
- 1 1/4 cup milk
- 1 lemon, zested, 2 tbs juice
Nutrition per serving
1430kJ / 342Cal
1430 Kilojoules or 342 Calories
16% of daily energy intake*
Protein
12.0grams
Fat
7.3grams
Carbs
54.5grams
Sugars
34.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place half the strawberries and maple syrup into a small saucepan. Bring to the boil over medium heat. Combine cornflour and 1 tbs water in a small bowl. Stir into strawberry mixture and boil for 1 minute or until thickened. Stir in lemon juice and transfer to a jug. Set aside to cool.
Step 2 of 4
purée remaining strawberries in a food processor. Add zest, flour, sugar, bicarbonate of soda, milk, egg and cinnamon and process for 30 seconds or until a smooth, thick batter forms.
Step 3 of 4
Heat 2 large non-stick frying pans over medium heat. Brush each with a little butter. Using a cup of batter for each pancake. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for 1 minute or until cooked through. Repeat with remaining butter and batter to make 12 pancakes.
Step 4 of 4
Stack pancakes and serve with yoghurt, strawberry syrup and extra strawberries.
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