STRAWBERRY
PANCAKES
Chocolate &
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Ingredients:
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100g plain flour
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2 large eggs
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300ml milk
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1 tbsp sunflower or vegetable oil
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Raspberries (for serving)
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Hundreds & Thousands (for serving)
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Crispy bacon (for serving)
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Maple syrup (for serving)
Prepare the batter
In a bowl, whisk the flour, eggs, milk, and oil until smooth. Stir in the sprinkles, ensuring they are evenly distributed. Let the batter rest for 20–30 minutes if time allows.
Cook the pancakes
Heat a non-stick frying pan over medium heat with a little oil. Pour a ladle of batter into the pan and spread evenly. Cook for 1–2 minutes until bubbles appear, then flip and cook for another 1 minute. Repeat with the remaining batter.
Assemble & serve
Stack the pancakes and serve with chocolate sauce, sliced strawberries and hundreds and thousands.
