Breakfast
White chocolate pancakes with roasted strawberries
Fluffy white chocolate pancakes with roasted strawberries – a special indulgent treat for Pancake Day! Pancakes are a staple in
- Serves 10 -12 large pancakes
- Prep 10 minutes
- Cook 4 minutes
- Total 14 minutes
Pancakes are a staple in our house, but even so there’s still a lot of excitement around Pancake Day – the chance to try something different and little more indulgent.
I did some experimenting with different recipes and toppings yesterday to settle on this year’s special pancake.
These fluffy white chocolate and strawberry pancakes are certainly that – a special occasion treat that has both my kids declaring me ‘best mum ever!’😉
Usually it’s my husband who is in charge of pancakes and he likes them really thick and fluffy. Here we have a bit of a difference of opinion – I like fluffly American-style pancakes but not too cakey.
These white chocolate pancakes are a happy medium – tall, but not over the top. I love serving them with roasted strawberries that are juicy and come with their own amazing syrup.
If you have in season strawberries that are ripe and naturally sweet, I would skip the roasting and serve them fresh, maybe with a little softly whipped cream.
Recipe
White chocolate pancakes with roasted strawberries
Fluffy white chocolate pancakes with roasted strawberries – a special indulgent treat for Pancake Day!
- Serves 10 -12 large pancakes
- Prep 10 minutes
- Cook 4 minutes
- Total 14 minutes
Ingredients
- 8 oz (230g) plain (all purpose flour)
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda ((= bicarbonate of soda))
- ¼ tsp salt
- 1 cup (250ml) whole milk + 1 tbsp lemon juice
- 2 large eggs
- zest of 1 lemon
- 1 tsp vanilla extract
- 3 ½ oz (100g) white chocolate chips plus more to serve
- powdered sugar to dust ((= icing sugar))
- For the roasted strawberries
- 10 ½ oz (300g) strawberries (hulled and quartered)
- 4 tbsp sugar
- small vanilla pod or 1 tsp vanilla paste
- juice of half a lemon
Method
- 1
If roasting the strawberries, place in a small tray lined with baking paper and sprinkle with the sugar and lemon juice.
- 2
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.
- 3
Make the pancake batter. Sift the flour, sugar, baking powder, bicarbonate of soda and salt into a large bowl.
- 4
Mix the milk and lemon juice in a measuring jug and leave to stand for 5 minutes (this will curdle the milk slightly).
- 5
Whisk in the eggs, vanilla extract and lemon zest.
- 6
Gradually add the wet to the dry ingredients, mixing with a balloon whisk until just combined.
- 7
Stir in the white chocolate chips. Leave the batter to rest for 15 minutes.
- 8
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.
- 9
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.
- 10
Serve the pancakes topped with the strawberries and a handful of white chocolate chips.
- 11
Drizzle with the reserved strawberry juices, dust with a little icing sugar and serve.
