Cinnamon Strawberry Pancake

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.

Quick look

  • prep 10 min    cook 18 min
  • serves 4


  • 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

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