Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Strawberry pancakes with amaretto syrup
- Preparation and cooking time
- Total time
- Easy
- Makes 24
Ingredients
SUGARED ALMONDS
- 50g whole blanched almonds, roughly chopped
- 4 tbsp icing sugar
AMARETTO SYRUP
- 4 tbsp amaretto
- 150ml maple syrup
STRAWBERRY PANCAKES
- 250g plain flour
- 3 tbsp golden caster sugar
- 1½ tsp baking powder
- 3 tbsp butter, melted
- 350ml whole milk
- 2 eggs, large
- ½ tsp vanilla extract
- 200g strawberries, cut into thick slices
- whipped or mascarpone to serve double cream
Method
- STEP 1
Heat the oven to 180c/fan 160c/gas 4. Put the almonds on a lined baking tray with the icing sugar and bake for 2 minutes. Shake and put back for 2 minutes.Remove and cool.
- STEP 2
Bring the amaretto and maple syrup to a boil in a pan. Simmer until thickened then remove from the heat. You can reheat it just before serving.
- STEP 3
Put the dry ingredients in a bowl with a pinch of salt. Pour the wet ingredients into the centre and gently mix. Stir until just combined. Heat a non-stick frying pan until hot. Brush with some oil and pour in 3 small pancakes. When bubbles start appearing, press a strawberry slice into the batter. Turn the pancakes over and brown on the other side. Keep warm in a low oven while you make the others. Sprinkle with sugared almonds and serve with cream, amaretto syrup and the remaining sliced strawberries.
