White chocolate pancakes with roasted strawberries

Fluffy white chocolate pancakes with roasted strawberries – a special indulgent treat for Pancake Day!

Pancakes are a staple in our house, but even so there’s still a lot of excitement around Pancake Day – the chance to try something different and little more indulgent.

I did some experimenting with different recipes and toppings yesterday to settle on this year’s special pancake.

These fluffy white chocolate and strawberry pancakes are certainly that – a special occasion treat that has both my kids declaring me ‘best mum ever!’😉

Usually it’s my husband who is in charge of pancakes and he likes them really thick and fluffy. Here we have a bit of a difference of opinion – I like fluffly American-style pancakes but not too cakey.

These white chocolate pancakes are a happy medium – tall, but not over the top. I love serving them with roasted strawberries that are juicy and come with their own amazing syrup.

If you have in season strawberries that are ripe and naturally sweet, I would skip the roasting and serve them fresh, maybe with a little softly whipped cream.

White chocolate pancakes with roasted strawberries

Lucy Parissi | Supergolden Bakes

Fluffy white chocolate pancakes with roasted strawberries – a special indulgent treat for Pancake Day!

5 from 1 vote

Print Rate

Course: Pancakes

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes

Servings: 10 -12 large pancakes

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Ingredients

• ▢ 230 g | 8oz plain all purpose flour
• ▢ 2 tbsp sugar
• ▢ 1 tsp baking powder
• ▢ 1/2 tsp bicarbonate of soda
• ▢ 1/4 tsp salt
• ▢ 250 ml | 8 1/2 fl oz | 1 cup whole milk + 1 tbsp lemon juice
• ▢ 2 large eggs
• ▢ zest of 1 lemon
• ▢ 1 tsp vanilla extract
• ▢ 100 g | 3 1/2oz white chocolate chips plus more to serve
• ▢ icing sugar to dust
• ▢ <br>
• ▢ <b>For the roasted strawberries</b>
• ▢ 300 g | 10 1/2 oz strawberries hulled and quartered
• ▢ 4 tbsp sugar
• ▢ small vanilla pod or 1 tsp vanilla paste
• ▢ juice of half a lemon

Instructions

• If roasting the strawberries, place in a small tray lined with baking paper and sprinkle with the sugar and lemon juice.
• Add the vanilla pod and roast under a hot grill (broiler) until slightly softened, about 10 minutes. Set aside to cool slightly and then drain and reserve the juice.
• Make the pancake batter. Sift the flour, sugar, baking powder, bicarbonate of soda and salt into a large bowl.
• Mix the milk and lemon juice in a measuring jug and leave to stand for 5 minutes (this will curdle the milk slightly).
• Whisk in the eggs, vanilla extract and lemon zest.
• Gradually add the wet to the dry ingredients, mixing with a balloon whisk until just combined.
• Stir in the white chocolate chips. Leave the batter to rest for 15 minutes.
• Heat a tablespoon on rapeseed oil in a large non-stick frying pan and wipe with kitchen paper. You will need to keep the pan over medium-high heat, adding more oil if necessary.
• Add half a ladleful of batter and cook until bubbles appear on the surface. Flip over and cook for a minute or so on the other side. Continue until all the batter is used.
• Serve the pancakes topped with the strawberries and a handful of white chocolate chips.
• Drizzle with the reserved strawberry juices, dust with a little icing sugar and serve.

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