Strawberry shortcake pancake

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Strawberry shortcake (thin) pancakes
Makes 6
For the pancakes:
2 large eggs
180ml milk
120ml water
120g plain flour
45g melted butter

For the topping:
100g strawberries, fresh or frozen
1 tbsp caster sugar
50g cream cheese
50g Whipped cream, plus extra for topping
5 digestive biscuits, crushed
  1. Whisk together the eggs, milk, water, flour and butter until smooth.
  2. Cover and refrigerate for one hour.
  3. Melt some butter in a frying pan over a medium-high heat. Pour some batter into the bottom of the pan, then lift and tilt the pan around so the batter forms an even coating.
  4. Cook for 40 seconds, then flip and cook for another 10 seconds. Keep warm.
  5. Add the strawberries and sugar to a saucepan over a medium heat. Bring to a simmer, stirring regularly, for 5-7 minutes until thickened. Remove from the heat and leave
    to cool.
  6. Beat the cream cheese and whipped cream until combined, then gently stir through half of the berry mixture.
  7. Use the mixture to fill the pancakes, then top with more whipped cream and a drizzle of the berry sauce. Sprinkle over the crushed biscuits.

Per Serving: 176kcals, 7.8g fat (4.3g saturated), 20.8g carbs (4.6g sugars), 5.7g protein, 0.9g fibre, 0.063g sodium