Tag Archives: pancake

Pancakes with Strawberries

The (Not-so) Little Teochew updated her blog with a strawberry shortcake recipe and watching Ochikeron’s video on how to make strawberry shortcake I felt like eating strawberry shortcake. At least something with strawberry and cream. Lucky for me Sainsbury’s was having a 2 for £3 offer. Unfortunate that I made the wrong decision to buy single cream (kononnya less calories lah pffttt). Next time when in doubt, get the fatter option.

I thought of improvising a butterscotch sauce using the single cream, but the strawberries were already sweet and I was craving for the sweet-tangy flavour. The initial plan was to hand whip the cream with a light lashing of icing sugar. Attempt to whip the single cream yielded a frothy mixture that seems pretty good to top my coffee with, just not as photogenic to top pancakes with. Hungry girl is hungry so she simply wallowed the pancakes and strawberries in a pool of cream.

The next pancake recipe follows after the next picture. For the one you see above,

Pancake #1 (makes approx. 6 medium sized pancakes)

  •  1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup milk

Measure everything into a bowl and whisk the life out of it. Heat oil in pan and be patient. The pancake cooks better when the pan is properly heated. Ladle some of the batter into the pan. Dance around. When the pancake is somewhat halfway done, flip over. Shimmy for a bit and slide it out onto a plate. Repeat until the batter is finished.

This recipe is pretty much the staple for many food blogs all over the internet. Nigella and Nigel Slater uses about the same ratio of ingredients.


This, was perfection for me.  I modified the recipe slightly with an alteration to an ingredient and to half the serving size (because six pancakes with all that cream turns me lazy and unproductive). This one smelled and tasted like Papparoti! 😀

Pancake #2 (makes approx. 3 medium sized pancakes)

  • 1/2 cup flour
  • 1/2 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup cream (I used single cream)
  • 1/2 tablespoon vinegar
  • 1 egg
  • 3-4 tablespoons of milk (you’ll require more or less depending on how thick/runny you’d like the batter to be)

Measure all the dry ingredients into a bowl. Add the vinegar to the cream and let it sit. Meanwhile, break the egg into the bowl of dry ingredients. Pour the soured cream into the mixture and beat it with a whisk – batter will be extremely thick at this point. Add milk gradually while whisking until you the batter form ribbons when you lift the whisk. It is now ready for the pan.