Pancakes Please!

I love pancakes, and once you’ve tried pancakes with fresh strawberries and freshly whipped Chantilly cream, there’s just no going back.

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If you prefer taking the easy route and using a pre-mix, whipping up some Chantilly cream will take you no more than 10 minutes, but if you’re feeling a little adventurous and want to make your pancakes from scratch, here’s a recipe that works for me. Bon appetite! :)

Ingredients :

  • 1½ cups plain flour
  • 3 teaspoons baking powder (NOT SODA! Orginal recipe uses 3½ teaspoons)
  • ½ teaspoon salt (Original recipe uses 1 teaspoon)
  • 1 tablespoon white sugar
  • 11⁄4 cup milk
  • 1 egg
  • 3 tablespoons butter, melted and cooled

How to :

  • In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  • Heat a lightly oiled (I use butter) frying pan over medium high heat.
  • Pour or scoop the batter onto the griddle, brown on both sides and serve warm.

Tips :

  • Wait till you see bubbles popping in the centre before flipping.
  • Do not pat on your pancakes while cooking!
  • You can whip up a whole batch of Chantilly cream and keep them stored in the freezer, they freeze really well.
  • Sift some icing sugar over your pancakes and strawberries, this will help with sweetening sour berries!
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