Strawberry & Lemon Pancakes

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Ingredients (Serves 6):

• 250g plain flour, sifted

• Pinch salt

• 2 x 61g eggs

• 2 cups milk

• 1/2 tbs vegetable oil

• 1 tbs butter

• Juice of 1 lemon

• 50ml water

• Grated zest of 1 lemon

• 100g caster sugar

• 500g Beerenberg strawberries, hulled

• Icing sugar (optional)

Method:

1. Place flour and salt in mixing bowl. Make a well in the centre.

2. Whisk eggs and 1/3 of the milk together, pour into well. Gradually incorporate flour, then slowly whisk in the rest of the milk to form a smooth, thin batter. Refrigerate batter 15-20 minutes.

3. Pour batter through fine strainer into jug. Heat oil and butter on medium heat in a non-stick frypan. When butter turns golden, whisk into pancake batter. Return pan to medium heat and pour in enough batter to thinly cover base, tilting pan so it spreads evenly.

4. When upper half of pancake starts to dry a little and lower half is lightly browned, flip it over quickly using spatula. After lightly browning second side, transfer pancake to plate and make rest of pancakes.

5. Place lemon juice, water, lemon zest and sugar in a large frypan. Bring to simmer and leave simmering for 3 minutes. Add strawberries to pan and cook for a few minutes so berries glaze and soften.

6. Garnish pancakes with a few strawberry slices. Fold each pancake in half then half again. Serve 2 pancakes per person. Just before serving, spoon a little strawberry and lemon sauce over the top. Dust with icing sugar.