Pancakes with Stawberries and Toffee Sauce

Ingredients

15g/ ½ oz caster sugar
150g / 5 oz plain flour
2 eggs
250 ml milk
2 tbsp sunflower oil
125g / 5 oz light cream cheese
200g / 7 oz strawberries, sliced

Toffee Sauce
50g / 2 oz butter
50g / 2 oz light brown sugar
150 ml /1/4 (quarter)  pint double cream
Half teaspoon vanilla essence

Method

Measure the caster sugar and flour into a bowl. Make a well in the centre. Add the eggs and slowly add the milk and mix together until smooth.

Heat the oil in a small omelette pan. Pour a little of the mixture into the pan and tilt to coat the pan and cook for 2 to 3 minutes.

Carefully turnover and cook on the other side, then slide onto a plate while you make the rest.

Place one pancake on a board, spread a tablespoon of cream cheese in the centre of the pancake.

Arrange a few slices of strawberries over the cream cheese.  Fold two sides into the centre, then fold in half lengthways so you have a rough square shape. Repeat  with the remaining pancakes.

To make the toffee sauce, melt the butter in a small pan. Add the sugar and cream and slowly bring to the boil. Remove from the heat and add the vanilla.  Pour a little of the sauce over the pancakes.

Information

Makes 8 Pancakes
Prep time: 5 minutes
Cook time: 16 minutes