Why not try this easy recipe, which also uses maple syrup and mint, to make this year's Shrove Tuesday extra-memorable?
- 4 thin sweet pancakes about 18 cm / 7 inches across
- For the filling:
- 250g / 9oz small strawberries
- 125ml / ¼ pint / generous 2/3 cup double (heavy) cream
- 2 tablespoons maple syrup
- 4 mint leaves
Method1 Preheat the oven to 200°C, Fan 185°C, 400°F, Gas 6.
2 Quarter the strawberries (if using frozen, drain off any excess liquid). Pour the cream into a bowl and lightly whisk.
3 Spread a little cream over each pancake. Scatter over the strawberry pieces and drizzle over some maple syrup. Put a mint leaf in the middle of each pancake.
4 Roll the pancakes over the filling and lift into an ovenproof dish, arranging them in a single layer.
5 Cover with foil and put into the hot oven. Cook for 15 minutes, remove the foil and cook for a further 5 minutes until cooked through.
Prep Time20 minutes
Cook Time20 minutes
Nutrition InformationServes 4
More tasty pancake recipes:
New York Style Pancake Stack
Bubble & Squeak Pancakes
Pancakes With Crispy Bacon
For more pancake recipes head to Sainsbury's E Books and download Waffles, Crepes and Pancakes by Norma Miller (published by Constable & Robinson)