Breakfast Pancakes with Strawberries

Breakfast - Pancakes with strawberries 

Ingredients

Basic Pancake mixture:

110g plain flour, sifted

 pinch of salt 

2 eggs 200ml milk mixed with 75ml water 

50g butter 

Topping:

Whipping cream (whisked until stiff) Strawberries (cut in half)

Method

1.Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs, incorporating any bits of flour from around the edge of the bowl as you do so. 

2.Next gradually add small quantities of the milk and water mixture, still whisking . When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. 

3.Now melt the 50g of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake. 

4.Now, get the pan really hot, then turn the heat to medium. Make a test pancake first to see if you're using the right amount of batter. Flip pancake when gold. 

Once you're ready to serve, add the topping as follows:1.Spread each pancake with spoonfull of the whipped cream in a long line down the middle and add the strawberries on top then fold the sides of the pancake to the middle. 2.Best served on slightly warm pancakes