Strawberry pancakes with amaretto syrup and sugared almonds

Strawberry pancakes with amaretto syrup and sugared almonds

  • makes 24
  • Easy

These American-style strawberry pancakes are ideal for brunch or pudding. The amaretto syrup and sugared almonds give them a sweet and sophisticated twist. Use a heavy pan for consistent heat while cooking.

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Ingredients

SUGARED ALMONDS

  • whole blanched almonds 50g, roughly chopped
  • icing sugar 4 tbsp

AMARETTO SYRUP

  • amaretto 4 tbsp
  • maple syrup 150ml

STRAWBERRY PANCAKES

  • plain flour 250g
  • golden caster sugar 3 tbsp
  • baking powder 1½ tsp
  • butter 3 tbsp, melted
  • whole milk 350ml
  • eggs 2, large
  • vanilla extract ½ tsp
  • strawberries 200g, cut into thick slices
  • double cream whipped or mascarpone to serve

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.

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Nutritional Information

  • Kcals 120
  • Fat 3.7g
  • Saturates 1.4g
  • Carbs 19g
  • Fibre 0.6g
  • Protein 2.6g
  • Salt 0.16g
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