Pancakes with Strawberry Jam Sauce

Serves 4, Prep and Cook 40 mins

Melted unsalted butter,

for greasing Vanilla ice-cream, to serve

PANCAKE BATTER 1¾ cups self-raising flour 2 tblsps caster sugar 1 cup milk

3 eggs, lightly beaten 2 tsps vanilla essence

STRAWBERRY JAM SAUCE (makes 1¹∕³ cups) 250g punnet small strawberries, hulled, halved

1 tblsp caster sugar

1 tblsp lemon juice

¹∕³ cup strawberry jam

1 To make sauce, combine strawberries, sugar and juice in a small saucepan. Stir over medium heat about 2 minutes, or until sugar is dissolved and strawberries have softened. Stir in jam. Bring to boil. Remove from heat.

2 To make pancake batter, combine flour and sugar in a large bowl. Combine milk, eggs and vanilla in a medium jug. Whisk well. Whisk into flour mixture until smooth.

3 Brush melted butter over base of a large, non-stick frying pan over a medium heat. Pour ¹∕³ cup batter into pan. Repeat to make two pancakes.

4 Cook for about 3 minutes, or until bubbles appear on the surface. Turn over. Cook for a further 2 to 3 minutes, or until golden underneath. Remove. Cover to keep warm. Repeat with remaining melted butter and batter to make eight pancakes in total.

5 Serve warm pancakes with ice-cream and strawberry jam sauce.