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Lacy pancakes with toffee-fudge sauce and strawberries

25 minutes

Lacy pancakes with toffee-fudge sauce and strawberries

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

For the toffee-fudge sauce:

1 cup cream
150 g butter
100 g brown sugar
¼ t salt

For the pancakes:

120 g flour
¼ t salt
2 free-range eggs
1 cup milk
¼ cup canola oil
250 g fresh strawberries, for serving
1 cup crème fraîche, for serving

Method

To make the sauce, place the ingredients in a saucepan over a medium heat. Bring to the boil, then reduce the heat slightly and whisk continually until the sauce thickens and takes on a toffee-like colour, about 15 minutes.
To make the pancakes, place the flour and salt in a large mixing bowl. Mix the eggs and milk and slowly stir into the flour to form a smooth batter. Heat 1 t canola oil in a nonstick pan over a high heat. Fill a piping bag with the batter and pipe a circle around the edge of the pan, then pipe lines in the centre of the circle, connecting them to the outer edge to form a lacy pattern.
Cook for 3–5 minutes, then turn and cook the other side. Repeat the process with the remaining batter.
Serve the lacy pancakes topped with fresh strawberries and lashings of toffee-fudge sauce and crème fraîche.

Cook's note: So you got stuck into these pancakes and totally forgot where you were. Understandable. They have no national affiliation and are so crazy-good they actually defy description.

Discover more pancake recipes here.

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Celery bites with strawberry-top pesto

Yoghurt panna cotta with strawberry sorbet and rose geranium sugar

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Green salad with strawberries and strawberry balsamic vinaigrette

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Lacy pancakes with toffee-fudge sauce and strawberries

Lacy pancakes with toffee-fudge sauce and strawberries

Ingredients

Method