Ok. We know Shrove Tuesday (or Pancake Day for the more sweet-toothed among you) is miles away. But in case you can't wait to start flipping pancakes, this tasty recipe ads a bit more ooompf to the otherwise sweet treat by using strawberry milkshake actually in the batter.
So, whether you're a culinary newbie wondering just how to make perfect pancakes, or a seasoned pro looking to create a more fluffy, American-style breakfast pancake, give the below a go.
Hint: We'd recommend serving with berries and cream, or going all out by spreading Nutella over the pancake, the topping with chopped bananas, strawberries and raspberries, before adding a few spoonfuls of vanilla ice cream. Hey, if you're gonna have a strawberry milkshake pancake, you might as well do it in style.
Strawberry milkshake pancake recipe
Ingredients
1 free range egg
50g plain flour
150ml Shaken Udder strawberry milkshake
Butter or oil
Toppings of your choice
Makes 6
Mix ingredients in a bowl using a fork, whisk or blender - it should end up the consistency of single cream for crepes, or slightly thicker if you want fat, fluffy pancakes.
Heat the oil or butter in a frying pan. It needs to be very hot - if you're using oil when you tilt the pan, it should 'wrinkle'.
Pour in about 3/4 of a ladleful of batter, it should start sizzling and the edges sealing more or less straight away.
If you want crepes, then swirl the batter round in the pan to cover the whole base in a thin layer.
If you want fluffy US-style pancakes, then pour it in slowly so it doesn't spread too much. If you have a big enough pan you can do a few at a time.
As it cooks, you will see it going solid from the edges in - when most of it looks like it's not liquid any more, flip it over, it should by this point be golden brown on the base. This step takes about 30-60 seconds the first time, then will get quicker as the pan gets hotter.
Cook the other side for the same amount of time, then serve!
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