Serve a stack of these pancakes at any breakfast table for a sure-shot winner. Polenta adds extra texture and a touch of sweetness while roasting the strawberries intensifies their flavour
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 330 |
| Fat | 11g |
| Saturates | 6g |
| Protein | 9g |
| Carbs | 49g |
| Sugars | 15g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
To make the roasted strawberries, hull the strawberries then spread them onto a roasting dish.
Sprinkle the sugar over.
Roast in the oven for 15-20 minutes until syrupy and softened.
To make the pancakes, whisk the dry ingredients together.
Whisk the eggs, buttermilk and softened butter together then add the wet ingredients to the dry. Mix well.
Melt 1 tbsp of butter in a non-stick pan over a medium heat.
Drop large spoonfuls of batter into the pan and allow to cook until the mixture bubbles. Flip over and cook until golden. Repeat with the remaining batter.
Serve the pancakes with a dollop of yoghurt and top with the roasted strawberries.
