Pancakes and waffles are my last minute emergency dessert and the basic batter is incredibly adaptable. I like to add lemon zest and poppyseeds for flavour and texture, serve with fresh strawberries, a vanilla marscarpone and drizzle with syrup and you have a dessert it’s hard to say no too.
200g of plain flour
220ml of milk
2 large free range eggs
1 tablespoon of caster sugar
2 teaspoons of baking powder
1 tablespoon of poppyseeds
Zest of 1 lemon
250g of strawberries, cut in half
150ml of mascarpone cheese
1 teaspoon of vanilla extract
Butter, to fry
Highbank orchard syrup, to drizzle
Place the flour, baking powder, sugar, poppyseeds and lemon zest in a mixing bowl. Whisk together the milk and eggs in a jug and pour into the dry ingredients. Mix together until you have a smooth batter with a good dropping consistency. Cover and place in the fridge to rest for 15 minutes.
Mix together the mascarpone and vanilla extract and set aside. Place a frying pan over a medium high heat and add in a little butter. Drop heaped tablespoons of the pancake batter into the pan and cook for 2-3 minutes until golden brown on both sides.
Serve stacks of three pancakes with strawberries, a dollop of mascapone cheese and drizzle with Highbank Orchard syrup.