Name: Pancakes with Strawberries & Toffee Sauce
Prep time: 5 min
Cook time: 15 min
Cuisine: British
Ingredients: 15g caster sugar 150g plain flour 2 eggs 250ml milk 2 tbsp sunflower oil 125g light cream cheese 200g strawberries, sliced; 50g butter 50g light brown sugar 150ml double cream 1/2 tsp vanilla essence

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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

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.
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 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.
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.