Saturday, June 4, 2011

Sweet Pickings

Today was our first visit to the Pick Your Own at Lifton Strawberry Fields.  The first crop of the season are now ripe for the picking and are huge, sweet and juicy to boot.  The kids really enjoyed collecting their own lunch, dinner and breakfasts for the next few days.  Well, they did have a punnet each and they were big punnets.  But then what better excuse do you need to see how many things you can make with Strawberries.  Of course the great classic of Strawberries and Cream are pretty high on everyone's list, but today the first port of call was Strawberry Drop Scone Pancakes with Ice Cream.  Hope you enjoy this summer treat. x

Strawberry Sauce

Roughly chop your Strawberries and pop into a pan.  Add Caster Sugar to taste and cook away on a med-low heat until the strawberries are completely softened.  Give a little squash with a potato masher, or blender if you prefer a smoother sauce.

Drop Scone Pancakes

  • 250g Self-Raising Flour

  • Pinch of Baking Powder

  • 25g Caster Sugar

  • 2 Eggs

  • 275ml Milk

  • 50g Butter, Melted

  • Sunflower Oil

Gently melt the Butter in a small pan, and set to one side.  Place all the dry ingredients in a large bowl and whisk in the wet ingredients, adding the butter last.  Place a small amount of sunflower oil in a frying pan.  Using a dessert spoon drop the mixture into the frying pan, once the mixture turns matt, flip and lightly brown the other side.  You should be able to do a few pancakes at a time, then pop them in a dish in a low oven to keep warm while you cook the remainder of the mix.  Serve with the Strawberry Sauce and Ice Cream.

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