Baked strawberry pancake

By Suzanne Gibbs

Serving size: Serves 6
Cooking time: Less than 30 minutes
Special options: Kid friendly, Low cholesterol, Low fat, Nut free, Vegetarian
Course: Breakfast, Dessert
Favourite flavours: Cakes/baking, Easy recipes

Want to spoil someone with breakfast in bed? Here is the perfect recipe for success.

INGREDIENTS

¾ cup (125g) self-raising flour
1 tablespoon caster sugar
3 eggs
¾ cup (180ml) low-fat milk
2 tablespoons honey
1 punnet small strawberries, hulled
icing sugar, to dust

METHOD

Preheat oven to 200°C or 180°C. Place flour and sugar in a bowl. Make a well in centre and pour in combined eggs and milk. Whisk to form a smooth batter.

Heat honey in a 22cm ovenproof frying pan on high, until bubbling. Reduce heat to medium, pour in batter and cook for 2 minutes, until base sets. Press strawberries into batter. Bake for 10-12 minutes, until batter is puffed and golden.

Slide pancake onto a platter and dust with icing sugar. Cut into wedges and serve.

Tip: if you don't have fresh strawberries, use two cups of frozen strawberries. Serve pancake with low-fat strawberry yogurt, if you like.