Tweed Real Food
1 cup plain-all purpose flour
1 tsp baking powder
1 cup of milk
1 Tsp vanilla essence
1/2 punnet of strawberries, rinsed, hulled and halved
Butter or coconut oil for the pan
Pinch of salt
Optional maple syrup
In a bowl, mix the flour, baking powder, Cookies & Crumble Baking Blend and a pinch of salt.
In a separate bowl whisk the eggs, vanilla and milk.
Form a well in the centre of the flour and add the wet mixture. Whisk ingredients until a smooth batter is formed without lumps.
Heat butter in a large flat frying pan on medium-high heat.Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out.
When bubbles appear, flip pancakes over and cook for a further minute or until puffed up and golden.
Transfer to a plate, top with fresh strawberries and drizzle generously with Classic Caramelised Splash Balsamic Vinegar.
Optional: If a particularly sweet dish is required, add a teaspoon of maple syrup in between each layer of pancake.
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