Strawberries and cream pancakes

Makes 12 pancakes

Pancakes

240g plain flour

50g white sugar

4tsps baking powder

50g melted butter

400ml milk

1 egg

Strawberries and cream:

100ml Greek yoghurt

80ml double/heavy cream

2tsps icing sugar

Around 12 large strawberries roughly chopped

2tbsp strawberry jam

Method:

In a large bowl, combine the dry ingredients and whisk thoroughly before adding in the wet ingredients. Whisk until you have a smooth batter.

Heat a non stick pan on medium heat and once hot, add in 1tsp butter. Once melted and spread evenly across the pan, start cooking your pancakes. Measure by eye to get to roughly 12 pancakes and flip once the top of each pancake looks set with lots of bubbles forming. Flip and cook until golden on both sides.

In a bowl, whisk the cream until soft peaks form. Fold the Greek yoghurt and icing sugar through until smooth.

In another bowl, lightly mash the strawberries with the back of a fork until they start to release some juice.

Fold the strawberries gently through the cream until you have a nice rippled effect.

Pile the pancakes up and sandwich the strawberries and cream filling in between each layer.

Top with more strawberries if you like and a drizzle of jam.