Pancakes serves 4
1 cup self-raising flour, sifted 1/4 teaspoon ground cinnamon 1/4 cup caster sugar 2 eggs 1 cup buttermilk Canola oil cooking spray
1 tablespoon caster sugar
250g fresh strawberries, hulled, thickly sliced (or halved if small)
- Place flour, cinnamon and sugar in a bowl. Stir to combine. Make a well in centre of flour mixture. Whisk eggs and buttermilk together in a jug. Pour egg mixture into well. Stir to combine.
- Spray a large frying pan with oil. Heat over medium heat. Pour 2 tablespoons batter into pan. Repeat to make 4 pancakes. Cook for 2 minutes or until bubbles form on surface. Turn. Cook for 1 to 2 minutes or until cooked through. Repeat with remaining batter to make 12 pancakes.
- Meanwhile, make glazed strawberries: Place sugar and 2 tablespoons cold water in a frying pan. Bring to the boil. Reduce heat to low. Add strawberries. Cook for 1 to 2 minutes or until strawberries are warmed through. Serve pancakes with glazed strawberries.