White chocolate pancakes with roasted strawberries

Name: White chocolate pancakes with roasted strawberries
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 10 -12 large pancakes
Ingredients: 230 g all-purpose flour; 2 tbsp sugar; 1 tsp baking powder; 1/2 tsp bicarbonate of soda; 1/4 tsp salt; 250 ml whole milk; 250 ml lemon juice; 2 egg; lemon; 1 tsp vanilla extract; 100 g white chocolate; icing sugar; ; For the roasted strawberries; 300 g strawberries; 4 tbsp sugar; vanilla pod; lemon

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5

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Excellent

Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
Servings
10 -12 large pancakes
Course
Breakfast

White chocolate pancakes with roasted strawberries

Shawn Wheeler

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Fluffy white chocolate pancakes with roasted strawberries – a special indulgent treat for Pancake Day!

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Ingredients

Servings

230 g all-purpose flour all purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
250 ml whole milk 8 1/2 fl oz milk, 1 tbsp lemon juice
250 ml lemon juice 8 1/2 fl oz milk, 1 tbsp lemon juice
2 egg large
lemon zest of 1
1 tsp vanilla extract
100 g white chocolate 3 1/2oz chips, plus more to serve
icing sugar to dust
<br>
<b>For the roasted strawberries</b>
300 g strawberries hulled and quartered, 10 1/2 oz
4 tbsp sugar
vanilla pod small, or 1 tsp vanilla paste
lemon juice of half

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Instructions

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If roasting the strawberries, place in a small tray lined with baking paper and sprinkle with the sugar and lemon juice.
Add the vanilla pod and roast under a hot grill (broiler) until slightly softened, about 10 minutes. Set aside to cool slightly and then drain and reserve the juice.
Make the pancake batter. Sift the flour, sugar, baking powder, bicarbonate of soda and salt into a large bowl.
Mix the milk and lemon juice in a measuring jug and leave to stand for 5 minutes (this will curdle the milk slightly).
Whisk in the eggs, vanilla extract and lemon zest.
Gradually add the wet to the dry ingredients, mixing with a balloon whisk until just combined.
Stir in the white chocolate chips. Leave the batter to rest for 15 minutes.
Heat a tablespoon on rapeseed oil in a large non-stick frying pan and wipe with kitchen paper. You will need to keep the pan over medium-high heat, adding more oil if necessary.
Add half a ladleful of batter and cook until bubbles appear on the surface. Flip over and cook for a minute or so on the other side. Continue until all the batter is used.
Serve the pancakes topped with the strawberries and a handful of white chocolate chips.
Drizzle with the reserved strawberry juices, dust with a little icing sugar and serve.