Ok so who else is fed up of this typically unseasonal British weather? It seems like we had our Summer back in May when the whole country enjoyed one weekend of blissfully hot sunshine. However, I’m trying to stay optimistic and I’m hoping Mr Sun is just around the corner (probably when the children go back to school!) If you’ve been lucky enough to see him lately, please send him our way!
While I was flicking through the June issue of Good Food this morning I found this recipe. I don’t normally make pancakes on a week day morning (who has the time?) but during the Summer holidays it’s not an issue. I usually make my own never fail recipe for pancakes (that’s for another post!) but I thought I’d give this one a try.
This recipe was slightly unusual to me because it requires you to cook the pancakes in clarified butter. Apparently this gives the pancakes the best flavour and that lovely golden colour. Did it make a difference?…The jury is still out on that one. To be honest I couldn’t see any difference in flavour or colour compared to my usual pancake recipe.
My nine year old chief pancake maker of the family (and my harshest food critic) approved of these so they can’t be bad at all! The strawberry compote was delicious. So fresh tasting and it takes just minutes to make. I can imagine it would also be really good spooned over Greek yogurt…
Sugared Pancakes with Strawberry Compote
500g Strawberries, hulled
4 tbsp Caster Sugar
2 tbsp Lemon juice
few drops balsamic vinegar (optional)
140g Self-raising flour
25g Caster sugar
1 Large egg
1tsp Vanilla extract
Cut the strawberries in half or in quarters if large and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a gentle simmer. Cover the pan and cook the strawberries for 3 minutes or until dark red and syrupy. Cool, then add the balsamic vinegar if using.
*The compote can be stored in the fridge for up to two weeks*
To make the pancakes, melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the while solids.
Sift the flour into a mixing bowl and stir in the sugar. Make a well in the centre, crack in the egg, then add the vanilla and a good splash of milk. Whisk until thick and smooth, then whisk in the remaining milk.
Heat a non stick frying pan, then add a splash of clarified butter and swirl it around. Drop in dessert spoons of the mixture (I use a 1/4 cup measure). As soon as bubbles appear on the surface, flip the pancakes and cook until puffed in the middle. Keep the pancakes warm while you cook another batch (I cover them in a tea towel on a wire rack ‘cos my Granny did, purely for nostalgic reasons!) Toss the pancakes in caster sugar then serve with the strawberry compote. If you felt like making this for pudding a scoop of vanilla ice cream would make a lovely accompaniment…:-)