Pancakes: not always bad for you! They can be, if you serve them alongside ice cream, chocolate, pure cream and knobs of butter. However, just a couple homemade pancakes with a side of fruit can be healthy and delicious at the same time. I like adding the maple syrup to the batter as it gives it more flavour. Also, when you put the syrup in the batter you do not need to add maple syrup to the cooked pancakes, which can result in a lot of extra calories when the maple syrup is poured on at liberty! Cooking pancakes are a great way to cook for both your kids and yourself on a weekend morning. I have very fond memories of my Dad making pancakes and pikelets for us every Sunday morning when I was growing up. I'm sure my mum would have loved when Sunday rolls around, as it was only of the only times he cooked!
- 1 cup self-raising flour / gluten-free self raising flour for the intolerant or allergic
- 1 egg, lightly beaten
- 1 teaspoon vanilla essence
- 1 cup reduced-fat cows milk (or soy, lactose-free, unsweetened almond or oat milk if intolerant to dairy)
- 3 tablespoons maple syrup
- 200g fresh strawberries, halved
- extra virgin olive oil spray or 2 teaspoons
1. Pour the flour, egg vanilla essence, milk and maple syrup in a large bowl and whisk well to combine until the batter contains no lumps.
2. Heat a medium to large frying pan over medium-low heat and add 1 teaspoon of oil. Pour 1/4 cup of the pancake batter into the pan per pancake and cook until bubbles appear on the surface. Carefully flip the pancake and cook on the other side until the pancake is browned to your liking. Remove from the pan and cover, keeping warm whilst you repeat this process until no batter remains. The batter should make around 8 large pancakes.
3. Serve with strawberries
Serves / 4 = 2 pancakes each
Preparation & Cooking Time / 30 minutes maximum