Cinnamon Strawberry Pancake

This simple pancake has the most fabulous, rich strawberry topping. Serve with cream or ice cream if you are serving this for a quick brunch dessert.

Ingredients

• 100g self-rising flour (about ½ cup and 1 tbsp)
• 1 tsp baking powder
• 1 tsp sugar
• 1 egg
• 1 tsp pure vanilla extract (optional)
• ½ cup low-fat milk

• 1 ½ tbsp unsalted butter
• 400g strawberries, hulled and halved
• 1?2 tsp ground cinnamon
• 3 tbsp granulated sugar
• Mint sprigs, to decorate (optional)

How to make it   28 minutes

• 1

  Make the batter. Mix the flour, baking powder and sugar in a bowl. Make a well in the middle and add the egg and vanilla extract, if using. Pour in a little of the milk, then beat the egg lightly until it is mixed with the milk and vanilla. Gradually stir in the flour mixture and pour in the remaining milk a little at a time. Before all the milk is added and while the mixture is quite thick, beat well to remove all the lumps, then gradually beat in the remaining milk to make a smooth batter.
• 2

  Cook the pancake. Preheat the broiler to the hottest setting. Melt the butter in a frying pan that can safely be used under the broiler (cover a wooden handle with foil). Swirl the butter around the pan, then pour in the batter and cook over a medium heat until the pancake is golden underneath. The batter should have risen and almost set on top. The surface will break into little bubbles.
• 3

  Finish under the broiler. Slide the frying pan under the broiler and cook for 1 minute. Scatter the strawberries evenly over the pancake. Sprinkle with the cinnamon and sugar, then broil for 3 minutes or until the sugar has melted. Cut into four wedges, decorate with mint, if you like, and serve immediately.

Nutritional Information(per serving)

• Calories: 245
• Fat: 7 g
• Saturated Fat: 4 g

• Carbs: 43 g