Always check the labels of the products you use.
Method
- 1
Heat. Heat the oven to 93°C, spray the wire rack with oil and set it on its tray ready to hold the cooked pancakes.
- 2
Whisk. Whisk 283 g plain flour with 2 tbsp caster sugar, 1 tsp baking powder, ½ tsp bicarbonate of soda and ½ tsp fine salt.
- 3
Combine. In another bowl whisk 480 ml buttermilk, 2 eggs, 60 ml soured cream and 42 g melted butter, pour this into a well in the flour mix and stir gently until just combined and lumpy, then rest the batter 10 min.
- 4
Flavour. Toss the 283 g chopped strawberries with ½ tsp vanilla and 1 tbsp caster sugar.
- 5
Cook. Heat 1 tsp vegetable oil in a 30 cm non-stick pan over medium heat, wipe out with kitchen paper to leave a thin film, then cook 4 pancakes of 60 ml batter each until the edges set, the base turns golden and bubbles start to break, 2-3 min.
- 6
Flip. Sprinkle 1 tbsp of the strawberry mixture over each pancake, flip and cook until golden, a further 1-2 min.
- 7
Finish. Serve straight away or keep warm on the rack in the oven, repeating with the rest of the batter and adding more oil as needed.
Storage
Best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
9.4 g per serving
18.8 % of the 50 g daily maximum · 37.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 bowls
- small bowl
- whisk
- nonstick frying pan (30 cm) or griddle
- paper towel
- 60 ml scoop or ladle
- wide spatula
- wire rack set in a rimmed baking tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 529 kcal |
| Protein | 15.5 g |
| Carbohydrate | 76 g |
| of which sugars | 19.6 g |
| of which free sugars | 9.4 g |
| Fat | 18 g |
| of which saturates | 8.7 g |
| Fibre | 3.3 g |
| Salt | 1.88 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
