Baked Strawberry Pancake Recipe
Stawberries and cream is a classic combination, so why not eat them for breakfast?
This recipe is baked in the oven. No flipping required!
Serves 6
Ingredients:
2 cups self-raising flour
½ cup caster sugar
125g butter, melted, cooled
2 eggs, whisked
1 cup milk
1 tsp vanilla extract
500g strawberries, hulled
1 tbsp icing sugar, to serve
thick cream, to serve
Method:
Preheat oven to 200°C. Grease and line base of a 20cm x 3cm deep cake pan (or 20cm x 3cm deep fluted cake pan) with baking paper. Combine flour and sugar in a large bowl.
Whisk butter, eggs, milk and vanilla in a jug until combined. Make a well in the centre of the flour. Add butter mixture and stir until smooth and well combined. Roughly chop half the strawberries and fold through batter.
Spoon batter into prepared cake pan. Bake for 35 minutes or until golden and cooked through when tested in the centre with a bamboo skewer. Stand for 5 minutes. Invert or turn out onto a serving plate.
Halve remaining strawberries and place 3/4 on the top of pancake. Dust with icing sugar and serve with cream and remaining strawberries.
You’re sure to love our other sweet pancake recipes:
Pandan Pancakes with Coconut Palm Sugar Filling
