Keep Cookin'

When I was little, my Mum only used to make pancakes

on Shrove Tuesday and I remember my brother and I getting very excited and wanting to skip dinner, just to wade through a mound of pancakes!

Now I’m older of body (but certainly not in mind ), I like to enjoy pancakes throughout the year and this recipe is great for pudding or even as a Sunday breakfast – being a fruit-lover, my daughter really enjoys the summer fruits and strawberry coulis filling, it’s a great way of ensuring she is eating plenty of goodness for breakfast.

The ingredients are as follows:

For the pancake mixture:

• 110g plain flour
• 200ml of milk mixed with 75ml of water
• 2 eggs
• 50g/2oz butter
• pinch of salt

For the filling:

• Strawberries
• Blueberries
• Raspberries

For the coulis:

• Strawberries
• Sugar (to taste)
• A small drop of water

Sieve the flour and salt into a mixing bowl and the make a well in the centre of the flour and break the eggs into it. Whisk the eggs with the flour.

Now gradually add small quantities of the milk and water mixture, still whisking until all the liquid has been added and the batter is smooth.

Now to make the coulis – tip the strawberries in to a warm pan, with a little water and sugar. Heat the strawberries for several minutes until it begins to look like jam. Now pour strawberries in to a blender/food processor and blitz until smooth. Now pour the mixture in to a bowl, through a sieve, which will remove any of the seeds and leave you with a wonderfully, bright red, smooth sauce!

For the pancakes, heat up the pan until it is very hot and then turn the heat down to medium. Add 2 tablespoons of the batter mix to the pan and tip it  from side to side to get the base evenly coated with batter. The underside of the pancake will be cooked pretty quickly and when it is, turn it over using a spatula .As soon as the top surface is cooked, add some strawberries, blueberries and rasberries and then fold the pancake in half. After about 30 seconds to 1 minute, the filling should be nicely warmed and ready to serve.

Serve on a warm plate, dust with a little icing sugar and spoon on the coulis, being creative and arty if you so wish!

Enjoy!

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