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    Strawberry Butter Pancakes

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    Strawberry Butter Pancakes

    The pancakes can be made in advance, chilled or frozen until needed.

    Serves: 4


    • Pancakes
    • 115g wholewheat flour
    • Pinch of salt
    • 1 medium egg, lightly beaten
    • 200ml milk
    • 50ml water
    • 1 tablespoon vegetable oil
    • 1 tablespoons kirsch
    • Strawberry butter
    • 115g softened butter
    • 85g icing sugar, sifted
    • 1 lime, finely grated
    • 1-2 tablespoons kirsch
    • 225g strawberries


    1. Sift the flour and salt into a bowl. Make a well in the centre and add the egg. Using a wooden spoon, slowly beat some of the flour into the egg before gradually adding the milk and water, drawing in the flour as you do so. Beat until smooth. If lumpy, strain. Add the vegetable oil and kirsch and leave to sit for 30 minutes.
    2. Heat a small heavy frying pan and rub with some oil-soaked kitchen paper. When the pan is very hot and well greased, pour in about 2 tablespoons of the batter and rotate the pan so that it is evenly coated in a thin layer. Once the batter has set, flip over with a palette knife and cook for another minute. Transfer to a plate and continue until the mixture is finished. Leave to cool, lightly covered. Once cold, chill or freeze until needed.
    3. Wash, dry and hull the strawberries. Cut into small chunks.
    4. Using a food processor, beat the butter, sugar and lime zest until soft. Add ¾ of the straw-berries, ½ lime, juiced, and kirsch to taste. Whiz until blended. If preparing by hand, mash the strawberries before adding. Fold in the remaining fruit and chill until needed.
    5. Spread the butter over half of each pancake. Fold into quarters and arrange in a heat-proof dish. Preheat the grill to medium-high. Dust the pancakes with sifted icing sugar and set under the grill for 4 minutes or until they are bubbling hot. Serve immediately.

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