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| Lancashire
strawberry pancakes |
|
[Serves
4] |
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| Ingredients |
| 100g
(3½ oz) self-raising flour |
| 25g (1
oz) butter |
| 1
large egg, beaten |
| Rind and
juice of a lemon |
| 3
tablespoon strawberry conserve |
| 2 tablespoon
caster sugar |
| 150g
(5 oz) Dew-Lay Crumbly Lancashire cheese, finely crumbled |
| 150ml milk
|
| 175g
(6 oz) strawberries, halved Crème fraiche to serve |
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Method |
| 1 |
Mix
the flour and sugar in a large bowl, and then rub in the butter. Stir
in 50g of the Dew-Lay Lancashire cheese. Make a well in the centre
of the mixture then pour in the egg and enough of the milk to make
a batter the consistency of thick cream. |
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| 2 |
Add
a drop of oil to a non-stick frying pan and wipe around the pan with
a piece of kitchen paper. Heat until hot, and then drop spoonfuls
of the mixture in until they form 3-inch rounds. |
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| 3 |
Cook
for 2-3 minutes then use a palette knife to carefully turn over the
pancakes and cook for another 1-2 minutes or until golden brown on
both sides. Transfer the pancakes to a clean tea towel: this will
keep them warm. Repeat to make 12 pancakes. |
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| 4 |
Mix
1 tablespoon of the lemon juice, strawberries and conserve together.
To serve, place three pancakes each on four plates, and then spoon
over the strawberries. Scatter over the remaining cheese and serve.
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