Lemon Pancakes with Strawberry Compote and Vanilla Cream

Fluffy lemon-infused pancakes served with a champagne strawberry compote and rich vanilla clotted cream garnish.

Vegetarian Dessert Breakfast Pancakes Strawberries

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

121.5g

per serving

121.5 g total

Fat

62.8g

per serving

62.8 g total

Protein

31.4g

per serving

31.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Self-Raising Flour

tsp

Caster Sugar

tsp

Icing Sugar

Dairy

piece

Egg

free-range

300

Milk

Clotted Cream

Fruits

piece

Lemon

zest only

100

Strawberries

chopped

0.5

piece

Orange

zest and juice

Liquids

Champagne

NutsSeeds

piece

Vanilla Pod

split and seeds scraped out

sprig

Mint

to garnish

OilsFats

tbsp

Vegetable Oil

Method

Whisk all pancake ingredients except oil in a large bowl to form a thick batter.

Heat oil in a crepe pan and ladle spoonfuls of batter into the pan.

Fry pancakes for one minute per side until colored and keep warm on a plate.

Heat strawberries, orange zest, orange juice, and sugar in a frying pan.

Add 50ml champagne and simmer until the liquid reduces by half.

Mix clotted cream with icing sugar and scraped vanilla seeds.

Serve pancakes with warm strawberry compote, vanilla cream, and mint garnish.