Strawberry salsa pancakes
Preparation 20 mins | Cooking 15 mins | Makes 8
1 1/2 cups plain flour
3 tsp baking powder
2 tbs caster sugar
1 free-range egg, lightly beaten
1 cup milk
250g punnet strawberries, hulled and finely chopped
2 tbs butter, to pan-fry
2 tbs vegetable oil, to pan-fry
Icing sugar, for dusting
250g punnet strawberries, hulled and sliced
2 tbs fresh orange juice
1 tbs caster sugar
Step 1 To make strawberry salsa, combine ingredients in a medium bowl and toss to coat. Set aside for 10 minutes.
Step 2 Meanwhile, combine flour, baking powder and sugar in a large bowl. Make a well in the centre of the dry ingredients. Whisk egg and milk together in a jug. Add egg mixture to dry ingredients and whisk with a fork until a smooth batter forms. Stir in chopped strawberries.
Step 3 Heat 1 tbs butter and 1 tbs oil in a large non-stick frying pan over medium-high heat, and once butter has melted swirl to coat pan. Using a 1/3 cup mixture per pancake and cooking in batches, cook pancakes until small bubbles appear on the surface, then flip and cook for a further 2 minutes or until golden, puffed and cooked through. Lightly dust pancakes with icing sugar and serve with strawberry salsa.
Good for you ... Strawberries
A good source of vitamin C which contributes to formation of collagen and thus plays a role in healthy gums, teeth, bones, cartilage and skin.
A source of folate, a B vitamin needed for normal blood formation.
Provide dietary fibre, which is important for the normal functioning of the intestine.
Also contain lutein, one of the carotenoid family that is involved in normal eye health.