Abernethy Butter Pancakes with Creme Fraiche & A Sticky, Tart Strawberry & Lemon Sauce

 

Delicious, fluffy golden pancakes topped with tangy creme fraiche & a sticky, tart strawberry & lemon sauce. Yours. For keeps. For Pancake Tuesday, or any day! Bon appetit!

Abernethy Butter Pancakes with Creme Fraiche & A Sticky, Tart Strawberry & Lemon Sauce

Ingredients

Serves 4: 

For the Pancakes:

100g Self Raising Flour

40g Caster Sugar

1 Egg, Whisked

50g Melted Abernethy Butter

125mL Semi-Skimmed Milk

Rapeseed oil for frying

 

For the Sticky, Tart Strawberry & Lemon Sauce:

150g Strawberries, Sliced

Zest & Juice of 1 Lemon

1 tbsp Dark Muscovado Sugar

1 tbsp Water

100mL Creme Fraiche to serve

 

Method

Preparation time: 15 minutes

Cooking time: 15 minutes

Cooling time: 15 minutes 

Calories per serving: 363 Calories per serving (2 x pancakes each)

To prepare the sticky, tart strawberry & lemon sauce, on a high heat, cook the strawberries, sugar, water, lemon juice and zest in a pan until the strawberries soften. Leave to cool in the fridge for 15 minutes before serving.

To prepare the pancakes, mix the flour & sugar in a bowl and make a well to whisk in the egg, melted butter and a dash of milk.

Gradually whisk in the remainder of the milk to form a smooth batter.

Pour a tablespoon of batter onto a lightly oiled pan on a medium heat and cook for 3-4 minutes until air bubbles start to appear on the surface.

Flip the pancake and cook for another 2 mins until golden brown underneath.

To serve, place a dollop of creme fraiche on the warm pancakes and cover with the chilled, sticky, tart strawberry and lemon sauce. Enjoy!!

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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

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