Wholewheat vanilla pancakes with home-made strawberry syrup
These pancakes are a bit of a conundrum, because they’re made with wholewheat flour but actually tasted lighter than regular pancakes. I only went for wholewheat flour because we had run out of regular and I thought I’d have a bit of an experiment, but I’m really pleased with how they turned out. I started off following Delia Smith’s basic pancake recipe and then adapted as I went along.
The strawberry syrup is really easy to make. I just made enough for two of us, but you could make more and store in the fridge for a week in a sealed container. The longer you cook it, the softer the fruit becomes.
I’ve recommended a mix of butter and olive oil for lubricating the pan. I find butter on its own tends to burn, and olive oil on its own just isn’t rich enough! You can use just olive oil or cooking spray if you want to be healthier.
Ingredients (made 6 large pancakes)
– 110g wholewheat flour
– 2 eggs
– 200ml semi skimmed milk
– 75 ml water
– 1 teaspoon vanilla extract
– 50g butter plus olive oil to prevent sticking
– 12 strawberries, sliced into 3-4 pieces
– quarter cup of sugar
– quarter cup of water
– tablespoon lemon juice
1. Put the sliced strawberries in a saucepan with the sugar, water and lemon juice. Bring to the boil then reduce the heat and leave to simmer uncovered while you make the pancakes. Stir occasionally.
2. Sift the flour into a large bowl. (If I’m perfectly honest, I didn’t sift my flour. The world did not end. My pancakes were still good. It’s up to you.)
3. Add the eggs to the bowl and whisk in well. Don’t worry if there are lumps at this stage.
4. Add the vanilla essence, then whisk in the water and flour a little at a time until you have a smooth batter. Make sure you get all of the bits of flour from the sides.
5. Melt the butter in a medium-sized frying pan – mine is by Monix. Once it has melted, tip it into a spare cup so that you can use it for the next pancake. Make sure your pan is HOT or you will suffer from rubbish-first-pancake syndrome.
6. Spoon a ladleful of the batter into the HOT frying pan. Tip it around the pan to get an even coating. Keep a close eye on it. Test with a rubber spatula – once it is golden brown on the underside, flip it over.
7. Cook the other side to a golden brown. Toss if you are brave!
8. Slide the cooked pancake onto a plate and keep warm in the oven while you repeat the process with the rest of the batter. I had two frying pans going at once, because I like to live life on the edge….
9. Test the strawberry syrup and adjust the sugar to your preference. (Be careful, as it will be very hot!)
10. Serve the pancakes with the strawberry sauce spooned over the top.
Follow me on Twitter for more recipes