Ingredients
Pancakes
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
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
50 g light brown sugar
150 ml double cream
1/2 tsp vanilla essence
Method
- 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.
- 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.
- 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.
- 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.
