• 15 g caster sugar
  • 150 g plain flour
  • 2 eggs
  • 250 ml milk
  • 2 tbsp sunflower oil
  • 125 g light cream cheese
  • 200 g strawberries, sliced

Toffee Sauce

  • 50 g butter
  • 50 g light brown sugar
  • 150 ml double cream
  • 1/2 tsp vanilla essence


  1. Measure the caster sugar and flour into a bowl. Make a well in the centre. Crack in the eggs, then slowly add the milk and beat until smooth. Heat the oil in a small omelette pan. Pour in a little of the mixture and tilt to coat the pan.
  2. Cook the pancake for two to three minutes, then carefully turn over and cook on the other side. Slide onto a plate while you make the rest.
  3. Place on pancake on a board, spread a tablespoon of cream cheese in the centre and arrange a few slices of strawberries on top. Fold two sides into the centre, then fold in half lengthways so you have a rough square shape. Repeat with the remaining pancakes.
  4. 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.
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