Strawberry Pancakes

If you could capture the spirit of Spring in a single food, then there's a case to be made for these vibrant Strawberries.



Shopping at the markets here in Alba I've been spoilt by the most amazing array of local strawberries and while it's a treat to eat them as is, I've decided to make some strawberry stuffed pancakes.



Strawberry Pancakes
[Makes 8 pancakes]

115 grams plain flour
1 teaspoon baking powder
½ teaspoon bicarb
1 egg
1 tablespoon icing sugar
15 grams melted butter, cooled
milk
150 grams strawberries, roughly chopped
Whisk the egg and icing sugar together in a bowl - sift the flour, baking powder and bicarb together and add to the egg. Keep whisking as you pour in the melted butter and then add enough milk to form a thick batter. Fold the strawberries gently through the batter.

Heat a non-stick skillet with a knob of butter - when the butter has melted, portion in a spoonful of batter, forming it into a rough circle. Cook until golden and the top starts to dry out and then flip. Cook until golden and cooked through and then place on a warm dish while you continue to make the rest of the pancakes.

Best eaten while warm and I've served these with a fine dice of macerated strawberries.