Pancakes are such an easy recipe and very affordable too- you only need basic ingredients. I’ve used strawberries in this batch (we got these from The Big Strawberry farm when we were on a road trip). The fantastic thing about strawberries in Australia is that you should be able buy them 12 months of the year- the different climates around the country means that they are generally available all year round. If fresh strawberries are unavailable or a little pricey, you can use frozen berries (just defrost them first) or other seasonal fruit as a replacement.
Preparation Time: 5 minutes / Cooking Time: 15 minutes / Makes 6-8 pancakes
- 2 cup of self raising flour, sifted
- 1 cup low fat milk
- 1 egg, lightly beaten
- 10 medium strawberries, diced (approx. 1 cup)
- 2 tsp sugar
- Olive oil spray (for cooking)
- Add flour into a large mixing bowl
- Add the remaining ingredients to the flour (milk, egg, strawberries) and stir until combined (try not to over mix the ingredients)
- Heat a frying pan (ideally a non-stick one) over medium heat on a stove or cook-top. When hot, spray the pan with oil. Add 2-3 heaped tablespoons of mixture to the pan , making 1-2 pancakes at a time (this will depend on the size of your pan). Use the back of the tablespoon to mould into a circular shape
- Cook for about 2-3 minutes or until bubbles appear on surface. Flip the pancakes over
- Cook the other sides for a further 2-3 minutes or until pancakes are firm. Remove cooked pancakes and place on a plate
- Continue cooking more pancakes until all the mixture has been used
- Serve with on it’s own or with chopped fruit.