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Annabel Karmel
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Pancakes with Strawberries & Toffee Sauce

Treat yourself with these heavenly pancakes, drizzled with sticky toffee sauce and fresh strawberries.

Nut Free
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Makes: 8 portions
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Great for:  Family Recipes Kids - 2-4 Years Kids 4+ Years
Ingredients

Pancakes

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

Toffee sauce

50g butter
50g light brown sugar
150ml double cream
1/2 tsp vanilla essence
Method
  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 or frying 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 your 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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