Chic & Country - - Savour -

100 g flour

3 large eggs, room tem­per­a­ture

150 ml milk, room tem­per­a­ture

3 tsp but­ter

1/4 tsp salt

300 g straw­ber­ries 1 tbsp ic­ing sugar

Pre­heat the oven to 200ºC. Wash and slice straw­ber­ries, and set aside. Blend the flour, milk, eggs and salt to­gether in a blender un­til the bat­ter is smooth. Melt the but­ter in a 20-22 cm cast-iron skil­let over high heat un­til bub­bling and pour the bat­ter into the skil­let. Bake in the pre­heated oven, for 25 min­utes, un­til puffed and golden brown. To serve, fill the pan­cake with straw­ber­ries and dust with ic­ing sugar.

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