Happy new month guys, and Eid Mubarak to all our Muslims friends and families!! May things of celebration never cease from our lives. We have a new guest post in a new month!
Thank God for the grace to be able to see yet another month, this year has some wings yo! I pray that everything we have been praying for will be delivered unto us in this month of September by God’s grace🙏
That said, we are starting the month on a sweet note literally, as I bring to you a guest post from one of the best chefs I know, she’s also a friend too, and she’ll be sharing with us the recipe to her strawberry pancakes! 😍
I know it’s quite different from the norm, but I’m looking to have a food related post once in a while, after all variety they say is the spice of life😉
It’s a long holiday, so you better get your pen and paper and let’s pay attention! Enjoy!
Pancakes can be one of the simplest meals to make however if the batter is not gotten right, things can get really messy and out of shape.
There are varieties of pancake recipes but I have chosen to go with strawberry pancakes.
My most popular pancake recipe is always the desired choice of pancake. Thickened up with self-raising flour, baking powder, syrup, and vanilla flavour to give it a distinct taste. There is no need to stick to strawberries – grab yourself a selection of your favourite topping.
* 1 cup (250ml) of self-raising flour
* 1/8 cup (31.25ml) plus 2tbsps of sugar
* 1/2 tsp of baking powder
* 1/8 tsp of salt
* 1/3 cup of oil
* 1/2 cup of whole milk
* 1 large egg
* Strawberries and syrup as toppings.
* Vegetable oil, for the skillet
1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
2. Measure out the milk in a measuring cup. Add the egg and beat until thoroughly combined.
3. All at once, add the wet ingredients to the dry ingredients and mix until it is evenly combined.
4. Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or a teaspoon of vegetable oil. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite sides for 1 to 2 minutes, or until golden brown.
5. Transfer the cooked pancakes to a baking sheet and place in a preheated 200°F oven to keep warm. Repeat the process with the remaining batter. Serve immediately with the syrup.
For maximum enjoyment, serve with breakfast sausage and scrambled egg.
Thanks for sharing that with us Dee! Short, easy and concise!
Over to You…
Did you enjoy this post? How do you make your own pancakes? Would you like to see more food related post? I would love to know your thoughts.
Have a fruitful september.